If you are using a screen reader and are having problems using this website, please call 1-646-846-3663 for assistance.
Creamiest Mushroom Ravioli

Creamiest Mushroom Ravioli

with Zucchini and Heirloom Grape Tomatoes

Rate this recipe
Download the recipe
Read more

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:Nut freeSpicy
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 unit


1 unit


4 ounce

Grape Tomatoes

¼ ounce


1 teaspoon

Chili Flakes

9 ounce

Mushroom Ravioli

(ContainsWheat, Eggs, Milk)

4 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


1 unit

Vegetable Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber4 g
Protein24 g
Cholesterol90 mg
Sodium1000 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.
Large Pot
Large Pan

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.


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. Reduce heat to low. 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, stock concentrate, half the Parmesan, 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.


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