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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
Mushroom Ravioli(ContainsWheat, Eggs, Milk)
Mushroom Stock Concentrate
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.
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.
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.
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.
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.