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Ravioli Primavera

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  • Prep 15 min
  • Total 15 min
  • Servings 3
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Get dinner on the table fast with this delicious 15-minute main dish using one pan and only five ingredients.
Updated Jul 28, 2011
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Ingredients

  • 1 package (9 oz) refrigerated cheese-filled ravioli
  • 1 cup cut-up fresh asparagus
  • 1 cup shredded carrots (from 10-oz bag)
  • 1 container (10 oz) refrigerated Alfredo pasta sauce
  • 2 tablespoons sliced fresh basil leaves

Steps

  • 1
    In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
  • 2
    Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Thin asparagus stalks will cook in about 3 minutes. If the asparagus is thicker, add it to the boiling water earlier.
  • tip 2
    Look for Alfredo sauce near the refrigerated pastas or in the dairy section of the grocery store.

Nutrition

630 Calories, 39g Total Fat, 20g Protein, 48g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 Cup)
Calories
630
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
24g
120%
Trans Fat
1g
Cholesterol
140mg
47%
Sodium
700mg
29%
Potassium
260mg
8%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
14%
Sugars
8g
Protein
20g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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