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Four Cheese Ravioli with Pesto Primavera Sauce

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by Dustin Taylor

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Our Cheese Ravioli in Pesto Primavera Sauce is the perfect combination of classic Italian flavors and fresh, seasonal ingredients. The dish features plump and tender cheese-filled ravioli, coated in a rich and creamy pesto sauce made with freshly picked basil, garlic, and Parmesan cheese. The sauce is then brought to life with a medley of crisp and colorful vegetables, including sweet cherry tomatoes, zucchini, and bell peppers, all sautéed to perfection. Each bite is bursting with flavor, and the hearty pasta is balanced perfectly by the lightness of the sauce and vegetables.

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Nutritional facts

Protein

20g

Carbs

45g

Calories

680

Fat

49g

Ingredients

Cherry TomatoCanola and Olive Oil BlendGarlicMozzarella CheeseZucchiniShallotYellow SquashPine NutsBasilCheese RavioliRed Bell PepperItalian Parsley

Reviews

3.7

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 236 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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Chris Gilstrap · 10/02/23

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About Dustin Taylor

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With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.

As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.

Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.

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