A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!
I have alluded to the fact that I often avoid the traditional grocery store when it comes to buying food, especially produce. I did my time working at a grocery store after college, and as someone who has worked the back end of a produce department, I’m really not impressed.
I started using a national produce co-op called Bountiful Baskets about five months ago. The co-op is saving us money while encouraging us to eat more produce. It is not local, but at least it is generally fresher and better quality than my local grocery store produce. My goal is to finish the co-op produce within the week to ensure that we’re getting enough fruits and vegetables in our diet. The co-op basket is often the inspiration for recipes that I come up with that week.
I’m not getting money for representing the co-op or anything. I just think their service is good and worth mentioning. (Note to local readers: they normally deliver to Manhattan, but the local coordinators took a break for the summer, so I had to pick it up in Junction City the last couple of months.)
The other night I just tossed a few of our co-op vegetables into the steamer basket and pulled some cheese ravioli out of the freezer. The entire dish only took about 3 minutes plus the amount of time it takes to boil water. Way easy.
So simple! So pretty!
- 3 c summer vegetables, chopped. I used yellow squash, bok choy, and broccoli, but sweet potato, cauliflower, peppers, kale, spinach or other types of squash would also be yummy.
- One bag of frozen cheese ravioli
- 1/2 c Parmesan cheese
- 2 tbsp pesto
- Salt and pepper
- Put a large pot of water on the stove on high and bring to a boil for the ravioli.
- Chop the vegetables. Add an inch of water to the bottom of a medium pan with a steamer basket. Add vegetables to basket and bring to boil. Steam until desired texture is achieved.
- Add ravioli to boiling water and cook per package instructions or until all the ravioli begins to float.
- Drain ravioli and return to pan. Add steamed vegetables, cheese, pesto to pan and gently stir to combine. Salt and pepper to taste.
- Serve immediately. Serves 4
Optional tip: spoon leftovers into small containers to use as lunches throughout the week! Leftover ravioli salad is great cold too!
Have you ever tried a meat or produce co-op before? I’d love to hear your thoughts! The comments are open!