Saucy Mushroom Ravioli and Chicken Tenders
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Saucy Mushroom Ravioli and Chicken Tenders

Saucy Mushroom Ravioli and Chicken Tenders

with Sweet Peas and Crisp Panko Topping

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.


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

Preparation Time25 minutes
Cooking Time


serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

227 g


56 g

Green Peas

50 g


7 g


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)

310 g

Chicken Breast Tenders

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories920 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber8 g
Protein62 g
Cholesterol208 mg
Sodium1730 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.


Large Non-Stick Pan
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Medium Bowl


Make panko topping

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.

Prep and cook chicken

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.Pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan (from step 1) over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate, then cover to keep warm.

Cook ravioli

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.

Make sauce

Meanwhile, heat the same pan (from step 2) 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.

Finish and serve

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. Top with chicken.Sprinkle panko topping over top.

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