Double Mushroom Ravioli
Serves 2 | with Parmesan Cream Sauce
This creamy mushroom ravioli is super simple to make and comes together in under 20 minutes for a delicious, quick lunch!
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 • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Mushroom Ravioli
(Contains: Milk, Wheat, Egg May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
113 g
Mushrooms
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Mustard, Tree nuts, Milk, Peanuts, Sesame)
56 mL
Cream
(Contains: Milk)
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Roughly chop parsley.
- Heat a large non-stick pan over medium heat. When hot add 1 tbsp butter, then mushrooms. Cook, stirring occasionally until mushrooms are golden-brown, 6-8 min.
- Season with Cream Sauce Spice Blend, salt and pepper, then stir to coat.
- Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/2 cup pasta water, then drain and return ravioli to the same pot, off heat.
- Add cream cheese, cream and reserved pasta water to the pan with the mushrooms, then whisk to combine. Bring to a simmer over high heat.
- Once simmering, reduce heat to medium and cook until mixture reduces slightly, 1-2 min.
- Remove from the heat and stir in half the Parmesan and half the parsley. Season with salt and pepper.
- Add Parmesan cream sauce to the pot with the ravioli, then stir to combine.
- Divide mushroom ravioli between bowls.
- Sprinkle remaining parmesan and remaining parsley over top.
