Directions:
- Preheat oven to 350 degrees.
- Boil ravioli in salted water according to package. Drain well and lay out in an even layer on paper towel or parchment paper to dry for about 5 minutes.
- Combine Ricotta and pesto. Mix well.
- Using a 2.5 quart baking dish, place a thin layer of sauce on the bottom of dish. Place a single layer of ravioli on top of sauce. Top with vegetables. Dot Ricotta mixture on top of vegetables. Top with about half the sauce. Sprinkle half of mozzarella and Parmesan on top of sauce.
- Layer remaining ravioli, sauce and cheese.
- Bake uncovered until bubbly, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.85 Kcal (1268 kJ) | ||
| Calories from fat | 85.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 15% | |
|---|---|---|---|
| Cholesterol | 32.32mg | 11% | |
| Sodium | 894.88mg | 37% | |
| Potassium | 558.59mg | 12% | |
| Total Carbs | 31.2g | 10% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 23.26g | 47% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 567.7mg | 57% | |
| Amount Per 100 g | |||
| Calories | 111.29 Kcal (466 kJ) | ||
| Calories from fat | 31.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 15% | |
|---|---|---|---|
| Cholesterol | 11.88mg | 11% | |
| Sodium | 328.85mg | 37% | |
| Potassium | 205.27mg | 12% | |
| Total Carbs | 11.47g | 10% | |
| Sugars | 2.82g | 31% | |
| Dietary Fiber | 1.15g | 13% | |
| Protein | 8.55g | 47% | |
| Vitamin C | 3.2mg | 14% | |
| Iron | 0.8mg | 12% | |
| Calcium | 208.6mg | 57% | |
* 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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