Mushroom Ravioli Cacciatore-Style
with Garlicy Tomato Sauce
Normally a meaty classic, this veggie version uses mushroom ravioli to mimic this hearty dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Mushroom Ravioli
(Contains: Milk, Wheat, Egg May contain traces of: 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 contain traces of: Soy, Sulphites, Mustard, Milk, Wheat, Tree nuts, Triticale, Sesame, Peanuts)
2 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard, Milk, Wheat, Tree nuts, Sesame, Egg)
30 g
Mixed Olives
(May contain traces of: Sulphites, Fish, Milk, Wheat, Tree nuts, Egg)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut mushrooms into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Roughly chop.
- 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.
- 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.
- 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.
- Add sauce and spinach to the pot with strained ravioli.
- Season with garlic salt and pepper, to taste.
- Divide between bowls.
- Sprinkle over Parm.
