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Golden Parmesan Turkey and Mushroom Ravioli

Golden Parmesan Turkey and Mushroom Ravioli

with Creamy Spinach Sauce
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Calories
1570 kcal
Protein
74g protein
Total
35 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Wheat
  • Egg
  • Mustard
  • Sulphites
  • Soy
  • Sulphites
  • Crustaceans
  • Fish
  • Gluten
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Milk
  • Sesame
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Turkey Breast Portions

350 g

Mushroom Ravioli

(Contains: Milk, Wheat, Egg May be present: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)

200 g

Mixed Mushrooms

56 g

Baby Spinach

1 unit(s)

Shallot

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

237 mL

Cream

(Contains: Milk)

⅔ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Chicken Broth Concentrate

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories1570 kcal
Fat95 g
Saturated Fat40 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber8 g
Protein74 g
Cholesterol330 mg
Sodium2300 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium400 mg
Iron8.5 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.
Large Pot
Measuring Spoons
Measuring Cups
Shallow Dish
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Colander

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
  • Meanwhile, thinly slice mushrooms.
  • Peel, then cut shallot into 1/4-inch pieces.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
Prep  turkey
2
  • In a shallow dish, combine panko and half the Parmesan.
  • Pat turkey dry with paper towels then, if applicable, cut into 2 (4) equal pieces by carefully slicing into the centre of each turkey breast parallel to the cutting board.
  • Season both sides of turkey with Zesty Garlic Blend, salt and pepper. 
  • Coat turkey all over with mayo. Working with one piece of turkey at a time, firmly press both sides into panko to coat completely.
Sear turkey
3
  • Heat a large non-stick pan over medium-high.
  •  When hot, add 1 tbsp (2 tbsp) oil, then turkey. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches if needed.) Sear for 1-2 min per side, until golden. While turkey sears, line a baking sheet with parchment paper.
  • Remove from heat and transfer turkey to prepared baking sheet. Carefully rinse out pan.
  • Roast turkey in the top of the oven for 7-10 min, until cooked through and golden.** 
Cook veggies
4
  • While turkey roasts, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
  • Add mushrooms and shallots. Season with salt and pepper. Cook for 3-4 min, stirring often until softened.
Cook ravioli and finish sauce
5
  • Sprinkle Cream Sauce Spice Blend over mushrooms. Stir to coat. Add cream and stock concentrate. Cook for 2-3 min, stirring often until sauce is simmering and thickens lightly.
  • While sauce cooks, add ravioli to the boiling water, then reduce heat to medium-high. Cook for 1-3 min, stirring occasionally, until tender.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain ravioli.
Finish and serve
6
  • Add spinach, ravioli and remaining Parmesan cheese to pan with sauce. Stir for 1 min, until spinach wilts. Season to taste with salt and pepper. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
  • Thinly slice turkey.
  • Divide ravioli between plates. Top with turkey.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many praised this dish as delicious, with some calling it one of their favorites or comparing it to restaurant quality.
  • Ease of prep: Some found preparation lengthy, noting coordination was needed to get everything ready at the same time.
  • Suggestions: Consider adding more vegetables to balance the richness, and potentially thinning the sauce with extra liquid.
  • Portions: Several mentioned large, filling portions, with some suggesting the ravioli alone could serve multiple meals.
  • Texture: A few found the turkey tough; consider adjusting cooking time or method for more tender results.
AI-generated from customer reviews
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