Chef's Pick
14 min.
1330 cal.
2 serv.
No Heat
Cook time: 14 minutes
Boil a large pot of salted water, add ravioli + cook 1-2 min, then drain + return to pot
Heat 2 tbsp oil in a skillet over med-high; cook cutlets 5-6 min each side until cooked through + internal temp reaches 165°
Heat 1 tbsp oil in skillet over med-high; sauté veggies + salt/pep 4-6 min until tender
Add sauce + veggies to strained pasta; cook on low heat for 2-3 min then divide between bowls
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
1330
84g
108
Saturated Fat
38g
190%
Trans Fat
0g
210mg
70%
1780mg
78%
79g
29%
Dietary Fiber
5g
18%
Total Sugars
12g
Included 2g added sugars
4%
63g
0%
49%
26%
30%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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