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Convenient Chicken-Cheese Ravioli & Pesto Twists

Easy to prepare chicken and four cheese ravioli make this meal a snap to prepare. Traditional Caesar Salad and Pesto Twists make for great sides. Try finishing the meal with satisfying Butterfinger Brownies. Try this one for a special weekday dinner or for entertaining.

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This Caesar salad is a quick-fix to a hot summer day. Add some leftover grilled chicken for a complete meal.

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recipe

Ingredients:

  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground mustard
  • 8 cups chopped romaine lettuce
  • 4 slices (about 1-inch-thick each) French bread, cut into 3/4-inch cubes and toasted

Directions:

COMBINE cheese, mayonnaise, water, lemon juice, garlic, Worcestershire sauce, pepper and mustard in small bowl; mix until creamy.

COMBINE lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with toasted bread cubes. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Good, with fixes

    Chris Rogers from Minnetrista, MN

    I found the lemon too strong. Subbed rice vinegar for more balanced flavor.

  •  Star(s)

    Caesars Best Salad . . . . .

    Cheryl from

    This is one of the best salads I have ever had. The dressing is delicious.

  •  Star(s)

    Caesar Salad

    Jan Brooker from Hobbs NM

    Satisfies your hunger for something cool on a hot summer day

  •  Star(s)

    The Worst Dressing Ever

    Ben from

    I just made this and I came out horrible. DON'T WASTE YOUR TIME. If you want a really good dressing, go out to eat.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 250
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 600mg (25% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 3g
  • Protein: 9g
  • Vitamin A: 130% of DV
  • Vitamin C: 50% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This tasty and colorful Chicken & Four Cheese Ravioli with Peas and Basil dish is great for both family meals and entertaining.

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recipe

Ingredients:

  • 1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Chicken & Four Cheese Ravioli
  • 1/2 cup frozen peas
  • 1 tablespoon butter
  • 1/4 cup shredded fresh basil leaves
  • 1 tablespoon BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 tablespoon pine nuts, toasted

Directions:

PREPARE pasta according to package directions, cooking peas with pasta during entire cook time. Drain; place in large serving bowl. Add butter; toss gently until butter is melted. Add basil and cheese; toss gently. Sprinkle with pine nuts before serving.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 2

  • Calories: 420
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 10g (52% of DV)
  • Cholesterol: 105mg (34% of DV)
  • Sodium: 910mg (38% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 4g
  • Protein: 20g
  • Vitamin A: 30% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These tasty twists made with pesto, hazelnuts and Parmesan cheese are a delicious addition to any meal, or great as an appetizer too!

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recipe

Ingredients:

  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
  • 1/2 cup chopped hazelnuts or almonds
  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

PREHEAT oven to 400° F. PLACE pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto. Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and place on baking sheet. BAKE for 15 minutes or until light golden brown.

reviews

Review This Recipe
  •  Star(s)

    mmmmm!!!!!

    Samantha Haapa from tampa,florida

    this dish looks dilitiouse and i can't wait to try it!!!i am going to cook it for a project and i think everyone in my class is going to LOVE it!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 12

  • Calories: 320
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 4.5g (24% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 1g
  • Protein: 7g
  • Vitamin A: 8% of DV
  • Vitamin C: 15% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Topped with chopped Butterfinger candy bar pieces, this classic chocolate brownie adds a festive flair to a celebration. Try cutting each brownie into bite size pieces for a crunchy treat!

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recipe

Ingredients:

  • 1 1/4 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces unsweetened chocolate, chopped
  • 3/4 cup (1 1/2 sticks) butter, cut into pieces
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 22 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped, divided

Directions:

PREHEAT oven to 325° F. Line 13 x 9-inch baking pan with foil.

COMBINE flour, baking powder and salt in large bowl; stir well.

MICROWAVE chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

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nutrition

Nutrition Facts

Serving Size: 24 brownies

Servings Per Recipe: 24

  • Calories: 210
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 100mg (4% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 19g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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