Creamy Mushroom and Chicken Breast Lovers' Ravioli
with Spinach
Mushroom lovers, rejoice! We're doubling down on mushrooms tonight. Mushroom ravioli is tossed with more mushrooms in a creamy white wine sauce, then topped with Parmesan for a luxurious veggie-forward dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Mushroom Ravioli
(Contains: Egg, Milk, Wheat)
113 g
Mushrooms
28 g
Baby Spinach
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Shallot
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Crustaceans, Egg, Fish)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Transfer to a plate, then cover to keep warm.
- Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.
- Meanwhile, reheat the same pan (from step 1) over medium.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
- Add mushrooms and shallots. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min.
- Add garlic. Cook, stirring often, until fragrant, 30 sec.
- Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
- Add cooking wine. Cook, stirring constantly, until mixture is combined and reduces slightly, 30 sec.
- Stir in cream and reserved pasta water, then bring to a simmer.
- Simmer, stirring often, until sauce thickens slightly, 2-3 min.
- Add spinach to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min.
- Add ravioli and half the Parmesan. Gently stir until Parmesan melts and ravioli is coated, 30 sec.
- Season with salt and pepper, to taste.
- Divide ravioli between bowls.
- Thinly slice chicken, then place over ravioli.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate, then cover to keep warm. Use the same pan to cook mushrooms in step 3.
Thinly slice chicken. Top plated ravioli with chicken.
