Make meal time your 'me' time. This big ol' bowl of mushroom ravioli, smothered in a decadent pesto and Parmesan cream sauce with burst tomatoes and crunchy walnuts is a simple luxury worth savouring.
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.
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
50 g
Shallot
7 g
Parsley
28 g
Walnuts, chopped
(Contains Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk, Soy)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Unsalted Butter*
(Contains Milk)
½ cup
Milk*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then finely chop shallot.Carefully pierce tomatoes with a fork.
Heat a large non-stick pan over medium heat.When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)Transfer walnuts to a plate.
Reheat the same pan over medium.When hot, add 1/2 tbsp (1 tbsp) oil, then tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until tomatoes soften and water evaporates, 4-5 min.Transfer tomatoes to another plate, then cover to keep warm.
Reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add shallots. Cook, stirring often, until tender, 1-2 min. Sprinkle Cream Sauce Spice Blend over top. Stir to coat shallots.Add 1/2 cup (1 cup) milk, cream cheese and half the Parmesan.Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min.Remove the pan from heat.
When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return ravioli to the same pot, off heat.
Add sauce, pesto and half the reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine. Divide mushroom ravioli between bowls, then top with burst tomatoes. Sprinkle walnuts, parsley and remaining Parmesan over top.