American Flag Ravioli in Creamy Garden Sauce - $21.13 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.

olive oil drives this basket at $8.49, 7% of the total. The next biggest lines are olive oil ($8.49) and olive oil ($8.49). $92.60 of the basket - 73% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 495 ml left, $8.41 of value
• Simple Truth Organic® Extra Virgin Olive Oil · about 490 ml left, $8.32 of value
• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• Vital Farms® Pasture-Raised XL Eggs · about 11 left, $6.87 of value
• King Arthur Whole Wheat Flour, 100% Whole Grain, Non-GMO Project Verified, Certified Kosher · about 2208 g left, $6.81 of value

“I saw a cool way to put designs into pasta and thought I could try to make red stripes for the American Flag,” says Daniela. “My favorite parts of making this were when I made the nest in the flour to hold the ingredients. I loved mixing the beet dough and seeing the red color pop out! I also really liked to turn the pasta crank. My dad grinds all of our flour. We grow a lot of vegetables used to make the garden sauce for the ravioli.”

• 1 cup whole-wheat flour
• 1 cup 9-grain flour (or you can substitute all-purpose or semolina)
• 2 eggs, beaten
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1 egg, beaten, for sealing
• 1/2 beet, peeled, halved, and quartered
• 1/2 cup whole-wheat flour
• 1/2 cup 9-grain flour (or you can substitute all-purpose or semolina)
• 1 egg, beaten
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1 tablespoon olive oil
• 2 garlic cloves, peeled and minced
• 8 tomatoes, seeded and chopped
• 1 squash, peeled and chopped
• 1 zucchini, peeled and chopped
• Sprig of fresh oregano or ¼ teaspoon dried
• 2 sprigs of thyme or ½ teaspoon dried
• Sprig of rosemary or ¼ teaspoon dried
• 1 tablespoon agave
• 1/3 cup heavy cream
• 1 tablespoon olive oil
• 1/2 onion, peeled and diced
• 1 garlic clove, peeled and minced
• 2 cups shrimp, peeled, tails removed, finely chopped
• 1 tablespoon dried parsley
• 1/4 cup ricotta cheese

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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