Seafood Ravioli in Rosé Sauce
with Mushrooms, Pine Nuts and Garlic Bread
This rose cream sauce pairs perfectly with umami-rich mushrooms and subtly sweet seafood ravioli. We've brought tarragon along for the ride to add freshness, while toasted pine nuts add nuttiness and crunch. There's even garlic bread to mop up the luscious sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Seafood Ravioli
(Contains Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)
113 mL
Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
113 g
Mushrooms
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit(s)
Garlic, cloves
7 g
Tarragon
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat broiler to high.Remove 1 tbsp (2 tbsp) butter from fridge. Set aside to come up to room temperature.Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice mushrooms.Strip tarragon leaves from stems, then finely chop 1 tbsp (2 tbsp).Peel, then mince or grate garlic.Combine softened butter and half the garlic in a small bowl. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer toasted pine nuts to a plate.
Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup (1 cup) pasta water, then drain ravioli.
When pine nuts are done, reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 min.Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Sprinkle Cream Sauce Spice Blend over the pan, then add reserved pasta water, cream and tomato sauce base. Bring to a simmer.Simmer, stirring occasionally, until sauce reduces slightly, 1-2 min.
Add ravioli to the pan with sauce. Cook, stirring gently occasionally, until sauce thickens slightly and coats ravioli, 1-2 min. Remove the pan from heat. Sprinkle in half the tarragon. Season with salt and pepper, then gently stir to combine.While sauce simmers, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter from the small bowl over cut sides.
Broil ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)Halve garlic bread diagonally.Divide ravioli between bowls. Sprinkle toasted pine nuts and any remaining tarragon over top, if desired.Serve garlic bread alongside.
