Creamy Tuscan-Style Mushroom Ravioli

Name: Creamy Tuscan-Style Mushroom Ravioli with Sun-Dried Tomato Pesto and Kale
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Mushroom Ravioli; 113 g Baby Tomatoes; 56 g Kale, chopped; 1 unit(s) Garlic, cloves; 28 g Walnuts, chopped; ¼ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 56 mL Cream; 1 tbsp Cream Sauce Spice Blend; ½ tsp Chili Flakes; 2 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sun-Dried Tomato Pesto and Kale

Get Up To 20 Free Meals + Free Sides for Life

You'll love our savoury and earthy mushroom ravioli smothered in a creamy sun-dried tomato sauce with juicy baby tomatoes, nutritious kale and crunchy walnuts.

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) • Baby tomatoes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Kale • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Walnuts • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic • Chili flakes.

Tags:

Veggie

•Spicy

•Quick

•New

Allergens:

Hvede

•Egg

•Milk

•Walnüsse

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 Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Mushroom Ravioli

113 g

Baby Tomatoes

56 g

Kale, chopped

1 unit(s)

Garlic, cloves

28 g

Walnuts, chopped

¼ cup

Sun-Dried Tomato Pesto

¼ cup

Parmesan Cheese, shredded

56 mL

Cream

1 tbsp

Cream Sauce Spice Blend

½ tsp

Chili Flakes

Not included in your delivery

2 tbsp

Unsalted Butter*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories870 kcal

Fat54 g

Saturated Fat22 g

Carbohydrate76 g

Sugar6 g

Dietary Fiber7 g

Protein25 g

Cholesterol120 mg

Sodium1700 mg

Trans Fat1 g

Potassium900 mg

Calcium300 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

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Colander

Cooking Steps

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.
Meanwhile, carefully pierce tomatoes with a fork.
Peel, then mince or grate garlic.

Heat a large non-stick pan over medium heat.
When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the walnuts so they don't burn.)
Remove from heat.
Transfer walnuts to a plate.

Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min. Season with salt and pepper.
Remove from heat.
Transfer tomatoes to another plate.

Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
Reserve 1 cup (2 cups) pasta water, then drain and return ravioli to the same pot, off heat.

Reheat the same pan (from step 3) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add garlic. Cook, until fragrant, 30 sec.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add 1/2 cup (1 cup) reserved pasta water, cream, pesto and half the Parmesan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min.
Remove from heat.

Add sauce and kale to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine, until kale wilts, 1 min.
Divide ravioli between bowls. Top with blistered tomatoes.
Sprinkle walnuts, half the chili flakes (use all for 4 ppl) and remaining Parmesan over top.