Mushroom Ravioli in Parmesan Sauce
with Balsamic Tomatoes and Buttery-Panko Topping
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 • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • 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: Milk, Wheat, Egg May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Shallot
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
56 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Soy, Crustaceans, Fish, Gluten, Mustard, Wheat, Milk, Egg, Sesame)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Mustard, Milk, Sesame, Tree nuts, Peanuts)
2 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Mustard, Wheat, Milk, Sesame, Tree nuts, Peanuts, Triticale)
Not included in your delivery
¼ tsp
Pepper*
½ cup
Milk*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, carefully pierce tomatoes with a fork.
- Roughly chop spinach.
- Peel, then finely chop shallot.
- Heat a large non-stick pan over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add panko. Toast for 3-4 min, stirring often, until golden. (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 shallow dish, 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 for 3-4 min, until tomatoes begin to burst and water evaporates.
- Remove from heat.
- To a small bowl, add tomatoes and half the balsamic glaze (use all for 4 servings). 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 for 3-4 min, stirring often, until softened.
- Sprinkle Cream Sauce Spice Blend over shallots. Cook for 1 min, stirring occasionally, until well combined.
- Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk.
- Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- When sauce is almost done, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain ravioli, then return to the pot, off heat.
- To the pot with strained ravioli, add sauce, spinach and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper, then stir gently for 1-2 min, until ravioli is coated and spinach wilts.
- Divide ravioli between bowls.
- Sprinkle with panko topping, then top with balsamic-glazed tomatoes.
- Drizzle any remaining balsamic glaze over top.
