Creamiest Mushroom Ravioli

Name: Creamiest Mushroom Ravioli with Parmesan and Heirloom Grape Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Button Mushrooms; 1 unit Shallot; 4 ounce Heirloom 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 Parmesan and Heirloom Grape Tomatoes

Recipe Development TeamPublished on March 01, 2019

Get Free Steak + 10 Free Meals

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 mushroom 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:

Veggie

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

4 ounce

Button Mushrooms

1 unit

Shallot

4 ounce

Heirloom 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 Fat12 g

Carbohydrate46 g

Sugar7 g

Dietary Fiber4 g

Protein24 g

Cholesterol90 mg

Sodium990 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

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and slice mushrooms into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot. Halve tomatoes. 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 mushrooms and cook, stirring, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and another drizzle of olive oil. Cook, stirring, 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 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 reserved pasta cooking water. Season with salt, pepper, chopped parsley, and a pinch more chili flakes, if desired.

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: If needed, add more pasta cooking water to give sauce a loose consistency.