SuperQuick Double Mushroom Ravioli

Name: SuperQuick Double Mushroom Ravioli with Garlic Toasts
Total time: 15 min
Yield: 2
Cuisine: Canadian
Ingredients: 350 g Mushroom Ravioli; 56 g Yellow Onion, chopped; 1 unit(s) Vegetable Broth Concentrate; 10 g Cream Sauce Spice Blend; 56 mL Cream; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Ciabatta Roll; 2 tbsp Garlic Spread; 113 g Mushrooms; 28 g Baby Spinach; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Garlic Toasts

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This super-easy and super-quick veggie-packed supper comes together in a flash! The crusty garlic toasts are perfect for scraping up the Parmesan cream sauce at the bottom of your bowl.

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) • Mushrooms • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor).

Tags:

SuperQuick

•New

Allergens:

Milk

•Hvede

•Egg

•Gerste

•Soja

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.

Preparation Time15 minutes

Cooking Time3 minutes

DifficultyEasy

Ingredients

serving amount

350 g

Mushroom Ravioli

56 g

Yellow Onion, chopped

1 unit(s)

Vegetable Broth Concentrate

10 g

Cream Sauce Spice Blend

56 mL

Cream

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Ciabatta Roll

2 tbsp

Garlic Spread

113 g

Mushrooms

28 g

Baby Spinach

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories800 kcal

Fat35 g

Saturated Fat15 g

Carbohydrate94 g

Sugar6 g

Dietary Fiber6 g

Protein26 g

Cholesterol90 mg

Sodium2070 mg

Trans Fat0.5 g

Potassium750 mg

Calcium225 mg

Iron6.5 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.

Utensils

•Baking Sheet

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Measuring Cups

•Colander

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 eighths 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 rolls. Spread half of the 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 them so that they don't burn!)

In a large non-stick pan, melt remaining garlic spread over medium.
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. Drain ravioli.

Add mushrooms, spinach, ravioli and half the pasta water to the pan with sauce. (TIP: For a saucier pasta, add a 1 tbsp reserved pasta water at time until desired consistency is reached!) Season with salt and pepper, if you like, then toss to combine for 1 min, until spinach wilts.