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Mushroom Ravioli Arrabiatta

Mushroom Ravioli Arrabiatta

with Zucchini and Parmesan
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Calories
: 
560 kcal
Protein
: 
26g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Egg
  • Sulphites
  • Soy
  • Sulphites
  • Crustaceans
  • Fish
  • Gluten
  • Mustard
  • May contain traces of allergens
  • Milk
  • Peanuts
  • Sesame
  • Tree nuts
  • Wheat
  • Triticale

Comin' in HOT! Get your spice kicks with this ravioli recipe, full of heat and flavor. Mushroom filled ravioli are tossed in a piquante tomato sauce chock full of veggies and topped with nutty shredded parmesan for a perfect bite, every bite!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

350 g

Mushroom Ravioli

(Contains: Milk, Wheat, Egg May be present: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Zucchini

113 g

Mushrooms

7 g

Parsley

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Soy, Mustard, Milk, Peanuts, Sesame, Tree nuts, Wheat)

4 g

Chili Flakes

(May be present: Soy, Sulphites, Mustard, Milk, Peanuts, Sesame, Tree nuts, Wheat, Triticale)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

Calories560 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber9 g
Protein26 g
Cholesterol50 mg
Sodium1470 mg
Trans Fat0.3 g
Potassium1650 mg
Calcium250 mg
Iron6.5 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.
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

1
  • Quarter mushrooms.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Add mushrooms, zucchini, half the zesty garlic blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Toss to coat.
  • Broil in the middle of the oven, stirring halfway until tender-crisp and golden-brown, 6-8 min.
2
  • Finely chop parsley.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add butter, swirling pan until melted, 30 sec.
  • Add crushed tomatoes, and half the chili flakes. Season with salt and pepper. Cook, stirring often until slightly thickened.
4
  • Meanwhile, ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
5
  • Add sauce, veggies, half the parsley and half the parmesan cheese to the pot of ravioli. Stir to mix. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Divide ravioli between plates/ bowls.
  • Sprinkle remaining parmesan and remaining parsley over top.
  • Sprinkle remaining chili flakes overtop if desired.
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