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Creamy Mushroom Lovers' Ravioli
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Creamy Mushroom Lovers' Ravioli

Creamy Mushroom 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!

Tags:
Veggie
Quick
Allergens:
Egg
Milk
Wheat
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

113 g

Mushrooms

28 g

Baby Spinach

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

56 mL

Cream

(Contains Milk)

1 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

50 g

Shallot

4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber5 g
Protein24 g
Cholesterol105 mg
Sodium1370 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.

Utensils

Large Non-Stick Pan
Large Pot
Colander
Measuring Cups
Measuring Spoons

Instructions

Prep
1

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. Thinly slice mushrooms.Peel, then mince or grate garlic.Peel, then cut shallot into 1/2-inch pieces.Roughly chop spinach.

Cook ravioli
2

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.

Sauté mushrooms
3

Meanwhile, heat a large non-stick pan 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.

Cook sauce
4

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
5

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
6

Divide ravioli between bowls. Sprinkle remaining Parmesan over top.