Saucy Mushroom Ravioli
with Sweet Peas and Crisp Panko Topping- Egg
- Milk
- Wheat
- Soy
- Sulphites
Find ultimate comfort from this ravioli recipe that draws heavy inspiration from holiday stuffing. Tender peas and mushrooms are cooked in a rich gravy sauce before coating the ravioli. Our herb and Parmesan-laced buttery panko crumb topping is just the thing to round out this filling and flavourful meal.
Ingredients
350 g
Mushroom Ravioli
(Contains: Egg, Milk, Wheat)
227 g
Mushrooms
56 g
Green Peas
50 g
Shallot
7 g
Chives
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Parmesan Cheese, grated
(Contains: Milk)
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, swirling the pan until melted, 30 sec.Add panko, then reduce the heat to medium. Season with salt and pepper. Cook, stirring often, until golden-brown, 3-4 min.Transfer to a small bowl, then wipe the pan clean.
Quarter mushrooms.Peel, then finely chop shallot.Thinly slice chives.Add half the chives and half the Parmesan to the bowl of panko. Stir to combine.
Add Gravy Spice Blend, soy sauce and 1 cup (2 cups) water to a medium bowl. Whisk until smooth.Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
Meanwhile, heat the same pan (from step 1) over medium-high.When hot, add 2 tbsp (4 tbsp) butter, swirling the pan until melted, 30 sec.Add mushrooms, shallots and peas. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min.Add Gravy Spice Blend mixture. Cook, stirring often, until sauce is smooth and slightly thickened, 1-2 min.
Add ravioli, remaining chives, and remaining Parmesan to the pan with sauce. Stir to coat. Season with salt and pepper, to taste. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Divide ravioli between plates.Sprinkle panko topping overtop.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the unique combination of flavors, though some found the gravy-based sauce underwhelming or an odd pairing with ravioli.
- Ease of prep: Reviewers appreciated how quick and easy this dish was to prepare, with clear instructions for most.
- Suggestions: Consider adding more vegetables like spinach, or try a cream-based sauce instead of gravy for a richer flavor.
- Portions: The recipe provided a good amount for two people, with some finding it filling and others wanting more sauce.
- Texture: The panko topping added a nice crunch, but some felt it made leftovers dry; consider serving it on the side.
