Directions:
- In a Dutch oven, heat oil over medium-high heat. Stir in cherry tomatoes and garlic and season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, for approximately 10 minutes or when tomatoes burst.
- Add chicken stock and 2 cups of water and bring to a boil. add ravioli and cook until tender. Remove from heat and stir in basil and scallions to wilt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1847.17 Kcal (7734 kJ) | ||
| Calories from fat | 609.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.75g | 104% | |
|---|---|---|---|
| Cholesterol | 290.98mg | 97% | |
| Sodium | 4549.35mg | 190% | |
| Potassium | 3538.34mg | 75% | |
| Total Carbs | 164.7g | 55% | |
| Sugars | 76.54g | 306% | |
| Dietary Fiber | 17.05g | 68% | |
| Protein | 143.32g | 287% | |
| Vitamin C | 88.1mg | 147% | |
| Iron | 4.8mg | 27% | |
| Calcium | 259.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 80.43 Kcal (337 kJ) | ||
| Calories from fat | 26.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 104% | |
|---|---|---|---|
| Cholesterol | 12.67mg | 97% | |
| Sodium | 198.08mg | 190% | |
| Potassium | 154.06mg | 75% | |
| Total Carbs | 7.17g | 55% | |
| Sugars | 3.33g | 306% | |
| Dietary Fiber | 0.74g | 68% | |
| Protein | 6.24g | 287% | |
| Vitamin C | 3.8mg | 147% | |
| Iron | 0.2mg | 27% | |
| Calcium | 11.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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