Creamiest Mushroom Ravioli

Creamiest Mushroom Ravioli

with Zucchini and Heirloom Grape Tomatoes

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Rated 3.6 / 4out of 981 ratings
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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:WheatEggsMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

1 unit

Shallot

4 ounce

Grape Tomatoes

¼ ounce

Parsley

1 teaspoon

Chili Flakes

9 ounce

Mushroom Ravioli

(ContainsWheat, Eggs, Milk)

4 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate48 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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

Cook Veggies
Cook Veggies
2

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.

Boil Ravioli
Boil Ravioli
3

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.

Make Sauce
Make Sauce
4

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).

Toss Ravioli
Toss Ravioli
5

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.

Plate and Serve
Plate and Serve
6

Divide ravioli mixture between plates, then garnish with remaining Parmesan and reserved parsley leaves and serve.