SuperQuick Creamy Mushroom Ravioli
with Leeks, Spinach and Goat Cheese
Easy, creamy and big on umami, this speedy mushroom ravioli is laced with lemon and miso. Lemony panko topping and a sprinkle of goat cheese make this dish feel indulgent despite the fact that it all comes together in just minutes.
Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Lemon • Spinach • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Mushroom Ravioli
(Contains: Milk, Wheat, Egg May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
56 g
Baby Spinach
56 g
Leek, sliced
1 unit
Lemon
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
2 unit
Miso Broth Concentrate
(Contains: Soy May contain traces of: Sulphites, Crustaceans, Fish, Gluten, Mustard, Wheat, Sesame, Egg, Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Mustard, Sesame, Milk, Tree nuts, Peanuts)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ cup
Milk*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, zest, then juice lemon.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add panko. Cook, stirring constantly, until golden, 2-4 min. (TIP: Keep a close eye on panko so that it doesn't burn!)
- Remove from heat, then transfer toasted panko and lemon zest to a plate. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 3/4 cup (1 1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter.
- Meanwhile, reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then leeks. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until fragrant, 1 min.
- Add miso broth concentrate, cream, 1/2 tbsp (1 tbsp) lemon juice, 1/4 cup (1/2 cup) milk, 1/2 cup (1 cup) pasta water to the pan (from step 2). Cook, stirring often, until sauce thickens, 1-3 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Remove from heat.
- Transfer sauce and spinach to the pot with ravioli. Gently stir to coat, until spinach wilts, 1 min.
- Divide ravioli between bowls. Top with toasted panko-lemon zest mixture and goat cheese.
