SuperQuick Double Mushroom Ravioli
with Garlic Toasts
This super easy and super quick veggie supper comes together in a flash! Swipe crusty garlic toasts into the Parmesan Cream Sauce at the bottom of your bowl.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Mushroom Ravioli
(Contains Milk, Wheat, Egg May contain Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
56 g
Yellow Onion, chopped
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
113 g
Mushrooms
28 g
Baby Spinach
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Quarter mushrooms. (TIP: Cut into eights if very large.)
- To an unlined baking sheet, add mushrooms and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 7-9 min until tender.
- Meanwhile, halve ciabatta. Spread half of garlic spread onto cut-sides.
- Arrange directly on middle rack of the oven. Broil for 2-3 min until toasted. (TIP: Keep an eye on ciabatta so that they don't burn!)
- In a large non-stick pan, melt remaining garlic spread over medium heat.
- When hot, add onions. Cook for 3-4 min, stirring often until tender.
- Sprinkle Cream Sauce Spice Blend over onions. Cook for 30 sec, stirring until coated.
- Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 1-3 min, stirring often until sauce thickens.
- Remove from heat. Cover to keep warm.
- While sauce simmers, add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain ravioli.
- Add mushrooms, spinach, ravioli and half the pasta water to pan with sauce. Season with salt and pepper, if you like, then toss to combine for 1 min until spinach wilts.
- Divide double mushroom ravioli between bowls. Sprinkle Parmesan over top.
- Serve garlic toasts alongside.
