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Mushroom Ravioli Basil Primavera

Mushroom Ravioli Basil Primavera

with Carrots, Shallots and Sugar Snap Peas
0.0(0)
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Calories
: 
680 kcal
Protein
: 
23g protein
Preparation Time
: 
28 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Egg
  • Soy
  • Sulphites
  • Crustaceans
  • Fish
  • Gluten
  • Mustard
  • May contain traces of allergens
  • Tree nuts
  • Milk
  • Peanuts
  • Sesame
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 contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)

2 unit(s)

Garlic, cloves

7 g

Basil

56 mL

Cream

(Contains: Milk)

1 unit(s)

Shallot

113 g

Sugar Snap Peas

1 unit(s)

Carrot

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Soy, Sulphites, Mustard, Tree nuts, Milk, Peanuts, Sesame)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories680 kcal
Fat30 g
Saturated Fat16 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein23 g
Cholesterol105 mg
Sodium1540 mg
Trans Fat1 g
Potassium900 mg
Calcium250 mg
Iron6 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 Non-Stick Pan
•Measuring Spoons
•Strainer
•Measuring Cups

Cooking Steps

1
  • Peel, then cut shallot into 1/2-inch pieces.
  • Peel, then mince or grate garlic. 
  • Trim peas, then cut in half.
  • Peel, then cut carrot into 1/4-inch half moons. 
  • Remove basil from steams, then thinly slice leaves. Reserve stem.
2
  • Heat a large non-stick pan over medium heat. 
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl pan to melt.
  • Add carrots and shallots. Cook 2-3 min, stirring constantly, until beginning to soften. 
  • Add peas. Cook 2-3 min, stirring occasionally, until all veggies are tender-crisp. 
  • Season with salt and pepper.
3
  • Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite. 
  • Reserve 1/4 cup (1/2 cups) pasta water. Strain ravioli, then return to the pot, off heat.
4
  • Once ravioli is cooked, add Cream Sauce Spice Blend and garlic to the pan with the veggies. Cook, 30 sec., stirring constantly, until fragrant. 
  • Add basil stem, cream and reserved pasta water. Cook, stirring often, until slightly thickened, 2-3 min. Season with salt and pepper. 
  • Add raviol, then toss to coat. 
5
  • Remove basil stem from sauce, then divide ravioli between bowls. 
  • Sprikle over basil and Parm. 
6
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