Crispy Crumbed Mushroom Ravioli
with Caesar-Style Salad and Garlic Marinara Dipper- Milk
- Wheat
- Egg
- Barley
- Oats
- Rye
- Sesame
- Soy
- Anchovies
- Mustard
- Soy
- Sulphites
- Crustaceans
- Fish
- Gluten
- Mustard
- May contain traces of allergens
- Egg
- Tree nuts
- Sesame
- Milk
- Wheat
- Peanuts
Ingredients: Mushroom ravioli (egg, milk, wheat) (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) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Lemon • Grade A egg • Caesar dressing (anchovies, egg, milk, mustard) (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Garlic.
Ingredients
350 g
Mushroom Ravioli
(Contains: Milk, Wheat, Egg May be present: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
1 unit(s)
Egg
(Contains: Egg)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
2 unit(s)
Garlic, cloves
16 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May be present: Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)
113 g
Spring Mix
2 tbsp
Caesar Dressing
(Contains: Anchovies, Egg, Milk, Mustard May be present: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
Not included in your delivery
¾ cup
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a shallow bowl, crack the egg. Season with salt and pepper, then whisk.
- To a zip-top bag, add breadcrumbs.
- Juice half the lemon. Cut remaining lemon into wedges.
- Peel, then grate or mince garlic.
- To a large bowl, add Caesar dressing, half the garlic and 1 1/2 tsp (3 tsp) lemon juice. Whisk to combine. Set aside.
- Working in batches of 10 ravioli at a time, add ravioli to the egg mixture. Using a slotted spoon, remove ravioli from egg mixture. Transfer to the zip-top bag of breadcrumbs. Close top and shake to coat.
- Transfer coated ravioli to an unlined baking sheet.
- Repeat with remaining ravioli.
- Heat a large pot over medium-high.
- When hot, add 3/4 cup (1 1/4 cups) oil.
- When the oil is hot, carefully add some ravioli to the pot. (NOTE: Fry in batches! Don't overcrowd the pot.)
- Fry ravioli for 1-2 min per side, flipping halfway, until golden and cooked through.** (TIP: If ravioli is browning too quickly, reduce heat to medium.)
- Using a slotted spoon, carefully transfer to a paper towel-lined plate. Repeat with remaining ravioli.
- Once ravioli is cooked, to a small microwavable bowl, add remaining garlic and marinara. Cook for 1 min, until warmed through and fragrant.
- To the large bowl with Caesar mixture, add spring mix.
- Season with pepper, then toss to combine.
- Divide crispy ravioli and salad between plates.
- Serve garlic marinara on the side for dipping.
