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Creamiest Mushroom Ravioli

Creamiest Mushroom Ravioli

with Parmesan and Heirloom Grape Tomatoes

calorie smart
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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 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: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

4 ounce

Button Mushrooms

1 unit

Shallot

4 ounce

Heirloom 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

Mushroom 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)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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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