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Creamy Mushroom Lovers' Ravioli
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Creamy Mushroom Lovers' Ravioli

Creamy Mushroom Lovers' Ravioli

with Toasted Walnuts

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 walnuts for a luxurious veggie-forward dinner!

Low CO2
Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

113 g


56 g

Baby Spinach

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

56 mL


(Contains Milk)

1 unit

Garlic, cloves

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

50 g


Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber6 g
Protein26 g
Cholesterol120 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons


Prep and toast walnuts

Before starting, 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. Wash and dry all produce. Heat a large non-stick pan over medium heat. Meanwhile, thinly slice mushrooms.When the pan is hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer walnuts to a plate.Peel, then mince or grate garlic.Peel, then cut shallot into 1/2-inch pieces.Roughly chop spinach.

Cook ravioli

Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain ravioli.

Sauté mushrooms and aromatics

Meanwhile, return the same pan (from step 1) to medium.When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), 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.

Cook sauce

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.

Finish sauce and assemble ravioli

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.

Finish and serve

Divide ravioli between bowls. Sprinkle toasted walnuts and remaining Parmesan over top.