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Mushroom Ravioli and Creamy Pesto Sauce

Mushroom Ravioli and Creamy Pesto Sauce

with Burst Tomatoes and Toasted Walnuts

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Make meal time your 'me' time. This big ol' bowl of mushroom ravioli, smothered in a decadent pesto and Parmesan cream sauce with burst tomatoes and crunchy walnuts, is a simple luxury worth savouring.

Tags:VeggieNewQuick Prep
Allergens:Egg/OeufMilk/LaitWheat/BléWalnuts/Noix de Grenoble

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Mushroom Ravioli

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

113 g

Baby Tomatoes

50 g

Shallot

7 g

Parsley

28 g

Walnuts, chopped

(ContainsWalnuts/Noix de Grenoble)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

43 g

Cream Cheese

(ContainsMilk/Lait)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ cup

Milk*

(ContainsMilk/Lait)

½ tbsp

Oil*

0.19 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber6 g
Protein29 g
Cholesterol82 mg
Sodium1550 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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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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, roughly chop parsley. Peel, then finely chop shallot. Carefully pierce tomatoes with a fork.

2

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the walnuts so they don't burn!)Transfer walnuts to a plate.

3

Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tomatoes soften and water evaporates, 4-5 min. Transfer tomatoes to another plate, then cover to keep warm.

4

Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring often, until tender, 1-2 min. Sprinkle Cream Sauce Spice Blend over top. Stir to coat shallots. Add 1/2 cup milk (dbl for 4 ppl), cream cheese and half the Parmesan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min. Remove the pan from heat.

5

When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.

6

Add sauce, pesto and half the reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine. Divide creamy pesto mushroom ravioli between bowls, then top with burst tomatoes. Sprinkle walnuts, parsley and remaining Parmesan over top.