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Wednesday: Ricotta Ravioli with Zucchini & Pesto

This is dinner is straight from my “freezer pantry”. I always keep it stocked with quality frozen ravioli and pesto. Add a fresh veggie and it’s a one plate meal.
Serves: 4     Prep: 5     Cooking: 15

Ingredients

For the Ravioli
2 lbs ravioli, choose your favorite
1 tablespoon salt
1 medium zucchini, diced
1 teaspoon olive oil
 
For the Pesto
1/2 cup nuts (pine nuts, walnuts, almonds)
2 tablespoons chopped garlic (6-7 cloves)
3 cups fresh basil leaves, packed
½  teaspoon kosher salt
½  teaspoon freshly ground black pepper
1 cup olive oil, use the good stuff
1/2 cup fresh grated Parmesan cheese

Instructions

Prep Opportunity
Make the pesto. In the bowl of a food processor fitted with a steel blade, process the nuts for 20 seconds. Add the garlic and process another 20 seconds. Add the basil leaves, salt, and pepper and process another 20 seconds.  Now, with the processor running, slowly pour the olive oil through the feed tube and process until the pesto is finely pureed – approximately 30 seconds. Add the parmesan and puree for a minute.   This recipe makes approximately 2 ½-3 cups. You can freeze the leftover in a canning jar or zip-top bag.
1
Set a large pot of water to boil.
2
Heat 1 teaspoon of olive oil in a skillet over medium heat.
3
Add zucchini and stir. Cook for 5 minutes or until softened a bit.
4
Add the pesto, bring to a simmer and reduce heat to low.
5
Once boiling, add salt to the water and then cook ravioli according to package instructions.
6
Once floating, transfer ravioli to skillet, toss to coat and serve.