Mushroom Ravioli in Parmesan Sauce
with Balsamic Tomatoes and Buttery Panko Topping
This earthy mushroom ravioli dinner is an absolute umami-bomb! The flavours of mushrooms, Parmesan and juicy balsamic-glazed tomatoes unite for a truly show-stopping meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
50 g
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
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
Instructions
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.
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, to taste.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, to taste!) 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 balsamic-glazed tomatoes.Drizzle any remaining balsamic glaze over top.
