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.
Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Baby tomatoes • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
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: Wheat, Egg, Milk May contain traces of: Milk, Mustard, Soy, Sulphites, Wheat, Egg, Fish)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Shallot
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
56 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Mustard, Soy, Sulphites, Wheat, Egg, Fish, Gluten, Sesame, Tree nuts, Crustaceans)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Soy, Sulphites, Wheat, Sesame, Tree nuts, Peanuts, Triticale)
1 tsp
Garlic Salt
(May contain traces of: Milk, Mustard, Soy, Sulphites, Wheat, Sesame, Tree nuts, Peanuts, Triticale)
Not included in your delivery
¼ tsp
Pepper*
½ cup
Milk*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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 with paper towel.
- Reheat the same pan over medium-high. Add tomatoes and 3 tbsp (6 tbsp) water.
- 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.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over 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 done, 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) reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
- 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.
