Mushroom Ravioli and Salmon in Parmesan Sauce
with Balsamic Tomatoes and Buttery Panko Topping- Egg
- Milk
- Wheat
- Sulphites
- Salmon
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.
Ingredients
350 g
Mushroom Ravioli
(Contains: Egg, Milk, Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Shallot
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
56 mL
Cream
(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
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.**
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.
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.
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.
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.
Divide ravioli between bowls. Sprinkle with panko topping, then top with salmon and balsamic-glazed tomatoes.Drizzle any remaining balsamic glaze over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers raved about the fantastic flavors, with one calling it "really tasty" and another describing it as "wonderful."
- Ease of prep: While the cook time is short, some found the multiple elements a bit fussy, but felt the flavors made it worthwhile.
- Suggestions: Consider adding extra mushrooms to enhance the dish's earthy flavors.
- Leftovers: The dish keeps well, with one reviewer's husband looking forward to enjoying the leftovers for lunch.
