Chef's Pick
14 min.
970 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 + cook pea snaps with salt/pep 3-5 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
970
48g
62
Saturated Fat
14g
70%
Trans Fat
0g
90mg
30%
1740mg
76%
82g
30%
Dietary Fiber
8g
29%
Total Sugars
14g
Included 2g added sugars
4%
57g
0%
8%
75%
33%
43%
35%
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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