Cheesy-Peas-y Mushroom and Shrimp Ravioli
with Golden Panko-Parm Topping
Get ready for an unexpected but familiar flavour application with this mushroom ravioli dinner topped with shrimp. A riff on the classic Italian cacio e pepe, we've kept the cheese but traded the pepper for the sweet pop of green peas!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Spinach
56 g
Green Peas
1 unit
Shallot
113 mL
Cream
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, swirling pan until melted, 30 sec.Add panko. Season with salt and pepper. Cook, stirring often until golden-brown, 3-4 min.Transfer to small bowl. Wipe pan clean.
Peel, then cut shallot into 1/2-inch pieces.Roughly chop spinach.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1 cup (2 cups) pasta water, then drain and return ravioli to the same pot, off heat.
Reheat the same pan (from step 2) over medium-high.When hot, add 2 tbsp (4 tbsp) butter, swirling pan until melted, 30 sec.Add peas and shallots. Cook, stirring often, until shallots soften, 2-3 min.
Sprinkle Cream Sauce Spice Blend and chicken stock powder over veggies in pan. Stir to coat.Gradually add cream and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Add ravioli, spinach and half the Parmesan to sauce. Cook, stirring until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.)Divide ravioli between plates. Top with shrimp. Sprinkle remaining Parmesan and panko mixture overtop.
