Ingredients
Salad
- 2 cups Romaine lettuce chopped
- 8 Grape tomatoes halved
- 1/2 cup Cucumber sliced into half circles
- 2 TBSP Carrots shredded
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Dijon mustard
- 1 tsp Red wine vinegar
Ravioli
- 8 oz Cheese ravioli frozen or refrigerated
- 8 oz Ground beef
- 1/2 tsp Dried oregano
- 1/4 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 28 oz Crushed tomatoes
- 1/4 cup Fresh basil chopped
- 4 oz Fresh mozzarella small balls
- 2 slices Crusty bread toasted
- 2 tsp Butter
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Prep Salad: Prep ingredients per the instructions above. Then arrange in a bowl.
- Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
- Preheat the oven broiler to medium.
- Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
- Meanwhile, in a large oven-safe skillet over medium-high heat cook the ground beef, using a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt, and pepper, for about 4 to 5 minutes.
- Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
- Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, about 2 to 3 minutes.
- Toast the bread. Then spread with butter.
- Dress the salad.
- Portion the ravioli and serve with bread, salad, and sparkling water.
Nutrition
Calories: 1263kcal | Carbohydrates: 118g | Protein: 64g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 2437mg | Potassium: 1994mg | Fiber: 15g | Sugar: 27g | Vitamin A: 8720IU | Vitamin C: 51mg | Calcium: 560mg | Iron: 23mg
Skillet Ravioli Lasagna
Ingredients
Salad
- 2 cups Romaine lettuce chopped
- 8 Grape tomatoes halved
- 1/2 cup Cucumber sliced into half circles
- 2 TBSP Carrots shredded
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Dijon mustard
- 1 tsp Red wine vinegar
Ravioli
- 8 oz Cheese ravioli frozen or refrigerated
- 8 oz Ground beef
- 1/2 tsp Dried oregano
- 1/4 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 28 oz Crushed tomatoes
- 1/4 cup Fresh basil chopped
- 4 oz Fresh mozzarella small balls
- 2 slices Crusty bread toasted
- 2 tsp Butter
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Prep Salad: Prep ingredients per the instructions above. Then arrange in a bowl.
- Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
- Preheat the oven broiler to medium.
- Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
- Meanwhile, in a large oven-safe skillet over medium-high heat cook the ground beef, using a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt, and pepper, for about 4 to 5 minutes.
- Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
- Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, about 2 to 3 minutes.
- Toast the bread. Then spread with butter.
- Dress the salad.
- Portion the ravioli and serve with bread, salad, and sparkling water.
Nutrition
Calories: 1263kcalCarbohydrates: 118gProtein: 64gFat: 62gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 197mgSodium: 2437mgPotassium: 1994mgFiber: 15gSugar: 27gVitamin A: 8720IUVitamin C: 51mgCalcium: 560mgIron: 23mg
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