Creamiest Mushroom Ravioli
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Creamiest Mushroom Ravioli

Creamiest Mushroom Ravioli

with Parmesan and Heirloom Grape Tomatoes

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.


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

Total Time30 minutes
Prep Time


serving amount

4 ounce

Button Mushrooms

1 unit


4 ounce

Heirloom Grape Tomatoes

¼ ounce


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

Mushroom Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber5 g
Protein18 g
Cholesterol75 mg
Sodium1050 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



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; finely chop the rest of the bunch.

Cook Veggies

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, another drizzle of olive oil, and chili flakes to taste. Cook, stirring, until shallot is softened, 2-3 minutes.

Cook Ravioli

Once water is boiling, add ravioli to pot. Reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. Carefully reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Make Sauce

Once shallot has softened, stir tomatoes into pan. Reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Season with salt, pepper, chopped parsley, and a pinch more chili flakes if desired.

Finish Ravioli

Add ravioli to pan and increase heat to medium. Gently stir to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.


Divide ravioli mixture between plates. Garnish with remaining Parmesan and reserved parsley leaves and serve.