Everything here is completely my own opinion. I was not compensated in any way.
Gobble delivers the easiest, tastiest 15-minute dinner kits to your door.
Easy-to-follow instructions help you to prepare fresh, home-cooked gourmet meals for your family in less time than it takes to order takeout!
Sounds great right? 15 minutes? I decided to give it a try.
First up, Swiss Chard & Caramelized Onion Ravioli with Roasted Bell Pepper Pesto and Sautéed Vegetables. Here goes! I began by gathering my supplies including a sauté pan and sauce pot. After filling the sauce pot with water I placed it on the stove to boil while warming olive oil in the sauté pan. After quartering the mushrooms and chopping the Kalamata olives I felt I was ready to go.I sautéed the mushrooms, added the Swiss chard to the pan and put the ravioli into the boiling water for five minutes.
Everything came together quick and easy. Total time from chopping mushrooms to plateing: 17 minutes- not bad!
It was absolutely delicious! I loved the saltiness of the olives, the zing from the goat cheese and the red pepper pesto was absolutely out of this world!
This meal kit was supposed to feed two people but I have so much left over I think it would have fed 3 or 4! I enjoyed this so much that I made it again myself!
Swiss Chard & Caramelized Onion Ravioli with Roasted Bell Pepper Pesto & Sautéed Vegetables
This colorful dinner features Swiss chard and caramelized onion ravioli served over a chunky vegetable medley of mushrooms, Kalamata Olives and sautéed greens in a sweet and savory roasted bell pepper pesto sauce. Finish the dish with crumbled goat cheese for a special zing.
- 9 oz Fresh Ravioli Your choice of flavor
- 1 cup Roasted red bell pepper pesto
- 8 oz Crimini Mushrooms quartered
- 1 bunch Swiss Chard Chopped
- 12 Kalamata Olives sliced
- 12 Roasted red pepper strips 2 large sliced
Fill a sauce pan with 2 quarts of water and place and stove top. Season with 1 tablespoon of salt and bring to a boil.
Chop mushrooms, either by slicing or quartering. Slice the Kalamata olives.
Heat a deep sauté pan to medium high with 2 tablespoons of cooking oil. Add the mushrooms. Season with salt pepper and cook 3 to 5 minutes until browned.
Add the Swiss chard to the mushrooms and cook for 2 to 3 minutes or until wilted. Remove the pan from heat.
When the water comes to a boil add the ravioli and lower the heat to medium so the boiling slows. Cook for 5 to 6 minutes until they reach your desired doneness and the ravioli floats.
Reserve 3 tablespoons of the pasta liquid and strain the ravioli. Set aside in the strainer.
Return the pasta pot to the stove and add the roasted red pepper strips and Kalamata olives along with the 3 tablespoons of reserved pasta water. With the heat still on medium, bring to a simmer.
Add the roasted bell pepper pesto and the ravioli to the pan stirring gently to evenly coat the ravioli. Turn off the heat.
To Serve, plate the sautéed chard and mushrooms then spoon the ravioli over the top. Finish with the goat cheese if desired. Enjoy!
Next up Tequila Lime Albacore Tuna with Mango Salsa & Coconut Rice
and Pan-Roasted Chicken with Asparagus & Basil Mashed Potatoes