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Creamy Mushroom Ravioli

Creamy Mushroom Ravioli

with Herby Garlic Sauce

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Stuffed ravioli and slow roasted mushrooms and cauliflower combine in an herby garlic cream sauce. The flavours will dance on your tongue while you gobble up every last bit of this hearty ravioli dinner.

Tags:VeggieQuick
Allergens:Egg/OeufMilk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

113 g

Mushrooms

6 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Yellow Onion

6 g

Garlic

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

14 g

Parsley and Thyme

285 g

Cauliflower, florets

1 unit

Vegetable Broth Concentrate

1 tbsp

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat43 g
Saturated Fat23 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber9 g
Protein30 g
Cholesterol135 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan
Colander
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems, then roughly chop. Halve mushrooms. Cut cauliflower into bite-sized pieces. Add cauliflower, mushrooms, thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through cooking, until tender, 22-24 min.

2

While veggies bake, add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, finely chop parsley. Peel then thinly slice half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 4-6 min. Add garlic. Cook, stirring often, until fragrant, 1 min.

4

While the onions cook, add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.

5

Add broth concentrate, 1 tbsp butter (dbl for 4 ppl) and reserved pasta water to the pan with the onions. Whisk , scraping up any browned bits on bottom of pan, until combined and slightly thickened, 1-2 min. Remove pan from heat. Whisk in sour cream and cream cheese. Season with salt and pepper.

6

Pour creamy garlic sauce over the ravioli in the large pot, then add roasted veggies and half the parsley. Stir carefully to combine. Divide ravioli between bowls. Sprinkle Parmesan and remaining parsley over top.