Creamy Mushroom Lovers' Ravioli

Name: Creamy Mushroom Lovers' Ravioli with Spinach
Total time: 20 min
Yield: 2
Cuisine: Canadian
Ingredients: 350 g Mushroom Ravioli; 113 g Mushrooms; 28 g Baby Spinach; 10 g Cream Sauce Spice Blend; 56 mL Cream; 1 unit(s) Garlic, cloves; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Shallot; 4 tbsp White Cooking Wine; 0.13 tsp Pepper*; 0.13 tsp Salt*; 1.5 tbsp Butter*

with Spinach

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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!

Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Mushrooms • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.

Tags:

Veggie

•Quick

Allergens:

Milk

•Hvede

•Egg

•Schwefeldioxide und Sulfite

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.

Preparation Time20 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Mushroom Ravioli

113 g

Mushrooms

28 g

Baby Spinach

10 g

Cream Sauce Spice Blend

56 mL

Cream

1 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Shallot

4 tbsp

White Cooking Wine

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Butter*

Nutrition Values

Calories670 kcal

Fat33 g

Saturated Fat18 g

Carbohydrate73 g

Sugar5 g

Dietary Fiber5 g

Protein23 g

Cholesterol110 mg

Sodium1580 mg

Trans Fat1 g

Potassium750 mg

Calcium225 mg

Iron5 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 Pot

•Measuring Spoons

•Colander

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

Before starting, bring a large pot of water with 1 tbsp salt to a boil (use same for 4 servings).
Wash and dry all produce.
Thinly slice mushrooms.
Peel, then mince or grate garlic.
Peel, then cut shallot into 1/2-inch pieces.

To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 3/4 cup (1 1/2 cups) pasta water, then strain ravioli.

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 for 3-4 min, stirring occasionally, until mushrooms are golden.
Add garlic. Cook for 30 sec, stirring often, until fragrant.
Season with salt and pepper.

To the pan with veggies, sprinkle over Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until veggies are coated.
Add cooking wine. Cook for 30 sec, stirring constantly, until mixture is combined and reduced slightly.
Stir in cream and reserved pasta water, then bring to a simmer.
Simmer for 2-3 min, stirring often, until sauce thickens slightly.

To the pan with sauce, add spinach. Cook for 1 min, stirring often, until spinach wilts.
Add ravioli and half the Parmesan. Gently stir for 30 sec, until Parmesan melts and ravioli is coated.
Season with salt and pepper.