Mushroom Ravioli and Salmon in Parmesan Sauce
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Mushroom Ravioli and Salmon in Parmesan Sauce

Mushroom Ravioli and Salmon in Parmesan Sauce

with Balsamic Tomatoes and Buttery Panko Topping

This earthy mushroom ravioli dinner is an absolute umami bomb! The flavours of salmon, mushrooms, Parmesan and juicy, balsamic-glazed tomatoes unite for a truly showstopping meal.


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

Preparation Time25 minutes
Cooking Time


serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

113 g

Baby Tomatoes

56 g

Baby Spinach

1 unit(s)


¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 mL


(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

½ tsp

Garlic Salt

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

½ cup


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


¼ tsp



Nutrition Values

Calories1020 kcal
Fat53 g
Saturated Fat24 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber6 g
Protein51 g
Cholesterol200 mg
Sodium1800 mg
Trans Fat1 g
Potassium1450 mg
Calcium450 mg
Iron6.25 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
Paper Towel
Small Bowl


Prep and cook salmon

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, carefully pierce tomatoes with a fork.Roughly chop spinach.Peel, then finely chop shallot.Pat salmon dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**

Make panko topping

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add panko. Cook, stirring often, until golden-brown, 3-4 min. (TIP: Keep an eye on panko so it doesn't burn!) Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.Transfer panko topping to a plate, then carefully wipe the pan clean.

Burst tomatoes

Add tomatoes and 3 tbsp (6 tbsp) water to the same pan. Cook until tomatoes begin to burst and water evaporates, 3-4 minutes.Remove from heat. Add tomatoes and half the balsamic glaze (use all for 4 ppl) to a small bowl. Toss to coat, then season with salt and pepper.Carefully rinse and wipe the pan clean.

Make sauce

Reheat the same pan to medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 3-4 min.Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring occasionally, until well combined, 1 min. Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

Cook ravioli

When sauce is almost ready, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup (1 cup) pasta water. Drain and return ravioli to the same pot, off heat.Add sauce, spinach and 1/4 cup (1/2 cup) pasta water to the pot with ravioli. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, then stir gently to coat ravioli until spinach wilts, 1-2 min.

Finish and serve

Divide ravioli between bowls. Sprinkle with panko topping, then top with salmon and balsamic-glazed tomatoes.Drizzle any remaining balsamic glaze over top.