Mushroom Lover's Beef Ravioli in Red Sugo
with Roasted Mushrooms and PeppersCalories
:
890 kcalProtein
:
49g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Allergens:
- Egg
- Milk
- Wheat
Fresh oregano and tomatoes are are perfect with these tender mushroom-filled raviolis, beef and pan-fried mushrooms.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
350 g
Mushroom Ravioli
(Contains: Egg, Milk, Wheat)
1 unit
Crushed Tomatoes with Garlic and Onion
113 g
Mushrooms
56 g
Baby Spinach
7 g
Oregano
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit
Garlic, cloves
250 g
Ground Beef
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Calories890 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate81 g
Sugar13 g
Dietary Fiber9 g
Protein49 g
Cholesterol160 mg
Sodium1480 mg
Trans Fat1.5 g
Potassium1750 mg
Calcium300 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.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Strainer
Cooking Steps
1
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, strip a few oregano leaves from stems, keeping the stems, then finely chop 1 tsp (2 tsp).
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
2
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter then beef and mushrooms. Season with salt and pepper. Cook, breaking up beef and stirring often until mushrooms have softened, and beef is cooked through, 4-6 min.**
- Add garlic and chopped oregano. Cook, stirring often, until fragrant, 1 min.
3
- Reduce heat to medium-low.
- Add crushed tomatoes, 1/4 cup (1/2 cup) water, 1/8 tsp (1/4 tsp) sugar and reserved oregano stems.
- Cook, stirring occasionally, until sauce thickens, 5-6 min.
- Season with salt and pepper.
4
- Meanwhile, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
- Strain well, then return to the large pot.
5
- Remove oregano stems from sauce, and discard.
- Add sauce, spinach and 1 tbsp (2 tbsp) butter to large pot with ravioli. Stir, until spinach is wilted and sauce coats ravioli, 2-3 min.
- Season with salt and pepper, to taste.
- Divide ravioli between bowls.
- Sprinkle over Parmesan.
6
If you've opted to add beef, when the pan is hot, add beef along with mushrooms. Season with salt and pepper. Cook, breaking up beef and stirring often until mushrooms have softened and beef is cooked through, 4-6 min.** Follow the rest of the recipe as written.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the dish bland, with some noting an overpowering oregano taste in the sauce.
- Ease of prep: Customers appreciated how quick and easy this dish was to prepare.
- Suggestions: Consider adding extra vegetables and Italian seasonings to enhance flavour and increase portion size.
- Portions: Some felt the portion was too small without additional vegetables.
