Creamy Tuscan-Style Mushroom Ravioli
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Creamy Tuscan-Style Mushroom Ravioli

Creamy Tuscan-Style Mushroom Ravioli

with Sun-Dried Tomato Pesto and Kale

You'll love our savoury and earthy mushroom ravioli smothered in a creamy sun-dried tomato sauce with juicy baby tomatoes, nutritious kale and crunchy walnuts.

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) • Baby tomatoes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Kale • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Walnuts • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic • Chili flakes.

Tags:
Veggie
Spicy
Quick
New
Allergens:
Wheat
Egg
Milk
Walnuts

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Mushroom Ravioli

(Contains Wheat, Egg, Milk May contain Milk, Mustard, Soy, Sulphites, Wheat, Egg, Fish)

113 g

Baby Tomatoes

56 g

Kale, chopped

1 unit(s)

Garlic, cloves

28 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)

½ tsp

Chili Flakes

(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat54 g
Saturated Fat22 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber7 g
Protein25 g
Cholesterol120 mg
Sodium1700 mg
Trans Fat1 g
Potassium900 mg
Calcium300 mg
Iron6.5 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
Measuring Cups
Large Non-Stick Pan
Colander

Instructions

Boil water and prep
1
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl).
  • Cover and bring to a boil over high heat.
  • Meanwhile, carefully pierce tomatoes with a fork.
  • Peel, then mince or grate garlic.
Toast walnuts
2
  • Heat a large non-stick pan over medium heat.
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the walnuts so they don't burn.)
  • Remove from heat.
  • Transfer walnuts to a plate.
Blister tomatoes
3
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min. Season with salt and pepper.
  • Remove from heat.
  • Transfer tomatoes to another plate.
Cook ravioli
4
  • Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. 
  • Reserve 1 cup (2 cups) pasta water, then drain and return ravioli to the same pot, off heat.
Make sauce
5
  • Reheat the same pan (from step 3) over medium. 
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add garlic. Cook, until fragrant, 30 sec. 
  • Sprinkle Cream Sauce Spice Blend over top. Stir to coat. 
  • Add 1/2 cup (1 cup) reserved pasta water, cream, pesto and half the Parmesan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min. 
  • Remove from heat.
Finish and serve
6
  • Add sauce and kale to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine, until kale wilts, 1 min. 
  • Divide ravioli between bowls. Top with blistered tomatoes.
  • Sprinkle walnuts, half the chili flakes (use all for 4 ppl) and remaining Parmesan over top.
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