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Mushroom Ravioli in Parmesan Sauce
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Mushroom Ravioli in Parmesan Sauce

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!

Tags:
Veggie
Quick
Low CO2
Allergens:
Egg
Milk
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories780 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber6 g
Protein27 g
Cholesterol120 mg
Sodium1530 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 Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Colander

Instructions

Boil water and prep
1

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.

Make panko topping
2

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.

Burst tomatoes
3

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.

Make sauce
4

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.

Cook ravioli
5

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.

Finish and serve
6

Divide ravioli between bowls. Sprinkle with panko topping, then top with balsamic-glazed tomatoes.Drizzle any remaining balsamic glaze over top.