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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