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Sundried Tomato Ravioli with Zucchini + Basil Fondue

So you may have seen this b-e-a-YOU-tiful dish on our Instagram, (if not, take a peek! @wecohospitality) but we’re here to tell you it’s even more color-poppin’ in person! See for yourself 😉 Those striped sundried tomato ravs are the most gorgeous lil’ pastas we’ve ever seen. And when you pair it with that creamy-green-ey zucchini + basil fondue, it’s kind of like Christmas in a bowl. Except in June. Because the red and the green, get it?! When you’re arranging your plate, please don’t sleep on that gremolata, it’s like a chunky pistachio pesto of sorts that adds the perfect amount of texture. Fon-do it up, Fam! 

What’s in your bag:

  • Sundried tomato ravioli
  • Zucchini + basil fondue with caramelized onions
  • Fava beans, parsley, mint + pistachio gremolata
  • Mixed greens with shaved radishes
  • Lemon-dijon vinaigrette
  • Focaccia
  • Shredded smoked chicken (if you ordered it!)

What you’ll need from home:

  • Big pot
  • Strainer 
  • Saucepan
  • Mixing bowl
  • Salt + pepper
  • Sheet pan (optional)

Total prep time: 15 minutes


The Ravioli

  1. Boil a pot of salted water.
  2. Once boiling, drop in the ravioli. Cook ‘em for about 4 minutes. They’ll float when they’re ready, but don’t hesitate to test them to make sure they’re done right.
  3. Reserve about a cup of pasta water.
  4. Strain the pasta.

The Fondue (and Shredded Smoked Chicken if you ordered it!)

For the shredded smoked chicken, add it to a lightly oiled saucepan over medium heat. Saute for 3-5 minutes. After 3-5 minutes, proceed to step 1 below. Didn’t order the chicken? No worries, start at step 1 🙂

  1. Pour the fondue into a saucepan over medium heat.
  2. Heat until warmed through —about 5-7 minutes.
  3. Use a few splashes of the reserved pasta water from the ravioli to thin out the fondue if you’d like—your call!

The Salad

  1. Throw the greens into a mixing bowl. 
  2. Season with s + p.
  3. Drizzle the red wine vinaigrette all over and toss it up!

The Focaccia

  1. Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it. 

Grab a shallow bowl and add the ravioli. Ladle the zucchini + basil fondue all over and top with a sprinkling of gremolata. Put the salad in a side dish and enjoy your delectable feast! Oh, and don’t forget about that focaccia ;P


And that’s it! Dinner served, dinner solved. #weareWECO

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