Mushroom Ravioli Cacciatore-Style
with Garlicy Tomato SauceCalories
:
620 kcalProtein
:
25g proteinTotal
:
30 minutesDifficulty
:
MediumVeggie
Optional Spice
Allergens:
- Milk
- Wheat
- Egg
- Soy
- Sulphites
- Crustaceans
- Fish
- Gluten
- Mustard
- May contain traces of allergens
- Milk
- Wheat
- Tree nuts
- Triticale
- Sesame
- Peanuts
- Egg
Normally a meaty classic, this veggie version uses mushroom ravioli to mimic this hearty dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
28 g
Baby Spinach
113 g
Mushrooms
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 g
Garlic Salt
(May be present: Soy, Sulphites, Mustard, Milk, Wheat, Tree nuts, Triticale, Sesame, Peanuts)
2 tbsp
Tomato Sauce Base
(May be present: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard, Milk, Wheat, Tree nuts, Sesame, Egg)
30 g
Mixed Olives
(May be present: Sulphites, Fish, Milk, Wheat, Tree nuts, Egg)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber7 g
Protein25 g
Cholesterol65 mg
Sodium1690 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium300 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.
Utensils
•Large Non-Stick Pan
•Large Pot
•Measuring Spoons
•Measuring Cups
•Strainer
Cooking Steps
1
- Cut mushrooms into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Roughly chop.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add mushrooms.Cook for 5-6 min, stirring occasionally, until softened.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
3
- Add garlic and tomato sauce blend to the pan. Cook 1 min, stirring often, until fragrant.
- Add crushed tomatoes and olives. Cook 2-3 min, stirring often, until slightly thickened.
- Remove pan from heat.
4
- Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain ravioli, then return to the pot, off heat.
5
- Add sauce and spinach to the pot with strained ravioli.
- Season with garlic salt and pepper, to taste.
- Divide between bowls.
- Sprinkle over Parm.
