Toasted Cheese Ravioli

Spring Mix and Asparagus Salad
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Ingredients

  • 1 (18-oz) pkg refrigerated cheese ravioli
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 (14.5-oz) can low-sodium chicken broth
  • ½ cup freshly grated Parmesan cheese

Instructions

  1. Cook ravioli according to package directions; drain.
  2. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli, and cook 3 minutes per side or until toasted. Remove from skillet, and repeat with remaining ravioli.
  3. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. .
  4. Return ravioli to skillet; toss.

Side Dish Ingredients

  • 1 (10-oz) pkg asparagus spears
  • 1 (11-oz) pkg spring mix
  • ½ cup olive oil vinaigrette
  • ⅓ cup freshly grated Parmesan cheese

Side Dish Instructions

  1. Microwave asparagus according to package directions; rinse under cold water to cool. Cut asparagus into 1-inch pieces.
  2. Toss together greens, asparagus, vinaigrette, and cheese in a bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
430
151
581
Fat (g) 25 14 39
Sat. Fat (g) 9 3 12
Protein (g) 17 5 22
Carb (g) 35 4 39
Fiber (g) 2 2 4
Sodium (mg) 743 268 1011

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