Mushroom Ravioli and Creamy Goat Cheese Sauce
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Mushroom Ravioli and Creamy Goat Cheese Sauce

Mushroom Ravioli and Creamy Goat Cheese Sauce

with Snap Peas and Walnut Crumb

This dish brings together some of the season's best flavours: mushroom, goat cheese and walnuts. A little hint of white wine in a cream sauce adds a touch of luxury!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

113 g

Sugar Snap Peas

0.63 tsp

Garlic Salt

28 g

Walnuts, chopped

(Contains Walnuts)

113 mL


(Contains Milk)

56 g

Goat Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

50 g


4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

0.13 tsp


1 tbsp


0.06 tsp



Nutrition Values

Calories900 kcal
Fat53 g
Saturated Fat22 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber6 g
Protein27 g
Cholesterol144 mg
Sodium1700 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 Non-Stick Pan
Rolling Pin
Small Bowl
Measuring Spoons
Measuring Cups
Large Pot


Toast walnuts and make crumb

Before starting, wash and dry all produce. Open one side of the package of walnuts. Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer). Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer walnuts to a small bowl. Add 1/8 tsp garlic salt (dbl for 4 ppl), then toss to coat. Set aside.


Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallot into 1/4-inch pieces. Trim, then halve snap peas. Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and snap peas. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

Make creamy sauce

Add cooking wine to the same pan. Cook, stirring often, until sauce thickens, 1-2 min. Add Cream Spice Blend, 3/4 cup water (dbl for 4 ppl), half the goat cheese and cream. Cook, stirring occasionally, until sauce thickens slightly and goat cheese melts, 2-3 min. Remove the pan from heat. Season sauce with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Set aside.

Cook and assemble ravioli

Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Drain and return ravioli to the same pot, off heat. Add cream sauce, then toss gently to coat.

Finish and serve

Divide ravioli between bowls. Sprinkle with walnut crumb. Crumble remaining goat cheese over top.