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Mushroom Ravioli and Creamy Goat Cheese Sauce

Mushroom Ravioli and Creamy Goat Cheese Sauce

with Snap Peas and Walnut Crumb

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This dish brings together some of the season's best flavours: mushroom, goat cheese and walnuts. A little hint of white wine in a cream sauce adds a touch of luxury!

Allergens:Egg/OeufMilk/LaitWheat/BléWalnuts/Noix de GrenobleSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Mushroom Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

113 g

Sugar Snap Peas

0.63 tsp

Garlic Salt

28 g

Walnuts, chopped

(ContainsWalnuts/Noix de Grenoble)

113 mL



56 g

Goat Cheese


1 tbsp

Cream Sauce Spice Blend


50 g


4 tbsp

White Cooking Wine


Not included in your delivery

0.13 tsp


1 tbsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat53 g
Saturated Fat22 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber6 g
Protein27 g
Cholesterol144 mg
Sodium1700 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.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Rolling Pin
Small Bowl
Measuring Spoons
Measuring Cups
Large Pot
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Open one side of the package of walnuts. Using a rolling pin or heavy-bottomed pot, crush walnuts in their package until broken into small crumbs (or finely chop if you prefer). Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer walnuts to a small bowl. Add 1/8 tsp garlic salt (dbl for 4 ppl), then toss to coat. Set aside.


Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallot into 1/4-inch pieces. Trim, then halve snap peas. Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and snap peas. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.


Add cooking wine to the same pan. Cook, stirring often, until sauce thickens, 1-2 min. Add Cream Spice Blend, 3/4 cup water (dbl for 4 ppl), half the goat cheese and cream. Cook, stirring occasionally, until sauce thickens slightly and goat cheese melts, 2-3 min. Remove the pan from heat. Season sauce with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Set aside.


Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Drain and return ravioli to the same pot, off heat. Add cream sauce, then toss gently to coat.


Divide ravioli between bowls. Sprinkle with walnut crumb. Crumble remaining goat cheese over top.