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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Cream
(Contains Milk)
56 g
Goat Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
50 g
Shallot
4 tbsp
White Cooking Wine
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Divide ravioli between bowls. Sprinkle with walnut crumb. Crumble remaining goat cheese over top.
