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Mushroom Ravioli and Creamy Pesto Sauce
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Mushroom Ravioli and Creamy Pesto Sauce

Mushroom Ravioli and Creamy Pesto Sauce

with Burst Tomatoes and Toasted Walnuts

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.

Low CO2
Walnuts/Noix de Grenoble

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

Preparation Time30 minutes


serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

113 g

Baby Tomatoes

1 unit


7 g


28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Cream Cheese

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

½ cup


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories840 kcal
Fat49 g
Saturated Fat19 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber6 g
Protein29 g
Cholesterol98 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 Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan



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.

Toast walnuts

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.

Cook tomatoes

Add tomatoes and 3 tbsp (6 tbsp) water to the same pan. Season with salt and pepper. Cook until tomatoes begin to burst and water evaporates, 3-4 minutes.Remove from heat.Transfer tomatoes to another plate, then cover to keep warm.Carefully wipe the pan clean.

Cook ravioli

Meanwhile, 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 1 tbsp (2 tbsp) butter. Gently toss to coat ravioli.

Make sauce

Reheat the same pan (from step 3) 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 from heat.

Finish and serve

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.