Mushroom Lover's Ravioli in Red Sugo
with Roasted Mushrooms and Peppers
Fresh oregano and tomatoes are are perfect with these tender mushroom-filled raviolis and pan-fried mushrooms.
Tags:
Veggie
•Quick
•New
Allergens:
Egg
•Milk
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
350 g
Mushroom Ravioli
(Contains: Egg, Milk, Wheat)
1 unit(s)
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(s)
Garlic, cloves
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
Calories630 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate81 g
Sugar13 g
Dietary Fiber9 g
Protein25 g
Cholesterol85 mg
Sodium1400 mg
Trans Fat1 g
Potassium1400 mg
Calcium300 mg
Iron6 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 mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
- Season with salt and pepper.
- 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.
