Recipe
Mushroom Ravioli w/ Basil Pesto & Sun Dried Tomatoes
Fast food doesn't have to be grabbing a paper sack through a drive-thru window. With more and more families wanting real, home-cooked food at the dinner table, many have found that making food fast can be done!
I have partnered with Door to Door Organics Chicago, a grocery delivery site and service to help busy families get fresh foods delivered straight to their doorsteps.
As a self-proclaimed grocery shopping "expert", I spend 2-4 times a week in markets and grocery. And as a busy mom, no matter how much I enjoy hanging out at the markets, it does become a time consuming activity. I
have tried grocery delivery services before and I found them to be overpriced with items that aren't as fresh as visiting the markets myself.
- 12 oz of Vincent and Sons mushroom ravioli
- 1 tablespoon salt
- 1/4 cup basil pesto
- 1 jar sun dried tomatoes, roughly chopped
Boil a pot of salted water and add in the ravioli. Cook until the raviolis start to float to the surface. That means they are done.
Heat a large pan to medium heat and add the ravioli, 1/4 cup basil pesto and heat through. Then, add the sun dried tomatoes and toss with the ravioli and basil pesto.
Serve hot.
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