Tuscan-Inspired Mushroom Ravioli
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Tuscan-Inspired Mushroom Ravioli

Tuscan-Inspired Mushroom Ravioli

with Creamy Sun-Dried Tomato Sauce and Kale

Savoury and earthy mushroom ravioli is smothered in a creamy sun-dried tomato sauce with juicy baby tomatoes, nutritious kale and crunchy walnuts to bring excitement to your dinner table!

Tags:
Veggie
Allergens:
Egg
Milk
Wheat
Walnuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

113 g

Baby Tomatoes

56 g

Kale, chopped

1 unit(s)

Garlic, cloves

28 g

Walnuts, chopped

(Contains Walnuts)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

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Nutrition Values

Calories760 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber7 g
Protein24 g
Cholesterol85 mg
Sodium1490 mg
Trans Fat0.5 g
Potassium750 mg
Calcium300 mg
Iron7.5 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

Instructions

1
  • 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.
2
  • 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!)
  • Transfer walnuts to a plate.
3
  • Reheat the same pan over medium-high.
  • When hot, add tomatoes, kale and 1/4 cup water (dbl for 4 ppl).
  • Cook, stirring occasionally, until tomatoes soften, kale wilts and water evaporates, 3-4 min. Season with salt and pepper.
  • Transfer veggies to another plate, then cover to keep warm.

Check timing and water amount in dev

4
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic. Cook, stirring often, until fragrant, 1 min.
  • Sprinkle Cream Sauce Spice Blend over top. Stir to coat garlic.
  • Add cream 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.
5
  • When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
  • Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.

NOTE: test water amount in dev

6
  • Add sauce, pesto, veggies and half the reserved pasta water 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.
  • Divide ravioli between bowls.
  • Sprinkle walnuts and remaining Parmesan over top.
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