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!
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 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, shredded
(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)
Nutrition Values
Utensils
Instructions
- 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!)
- Transfer walnuts to a plate.
- 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
- 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.
- 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
- 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.
