Creamiest Mushroom Ravioli

Name: Creamiest Mushroom Ravioli with Zucchini and Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; 1 unit Shallot; 4 ounce Grape Tomatoes; ¼ ounce Parsley; 1 teaspoon Chili Flakes; 9 ounce Mushroom Ravioli; 4 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 1 unit Veggie Stock Concentrate; 1 tablespoon Olive Oil; Salt; Pepper

with Zucchini and Tomatoes

Recipe Development TeamPublished on November 02, 2017

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Getting stuffed inside pasta is pretty fly for a fungi: these ravioli are packed with big umami flavors thanks to a mix of hearty mushrooms. To match all that serious ’shroom personality, we’re adding a creamy Parmesan sauce and pieces of zucchini and tomato for their veggie appeal. The result is a colorful, hearty dish that’s guaranteed to become a pasta-night classic in your home.

Tags:

Spicy

Allergens:

Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Shallot

4 ounce

Grape Tomatoes

¼ ounce

Parsley

1 teaspoon

Chili Flakes

9 ounce

Mushroom Ravioli

(Contains: Wheat, Eggs, Milk)

4 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2134 kJ

Calories510 kcal

Fat26 g

Saturated Fat13 g

Carbohydrate47 g

Sugar9 g

Dietary Fiber5 g

Protein25 g

Cholesterol90 mg

Sodium960 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

•Large Pan

•Strainer

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut quarters into ¼-inch-thick slices. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, until shallot is softened, 2-3 minutes.

Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.

Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, half the Parmesan, stock concentrate, and ¼ cup pasta cooking water. Season with salt, pepper, chopped parsley, and more chili flakes (to taste).

Add ravioli to pan, increase heat to medium, and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.