Creamy Mushroom Ravioli with Ricotta
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Creamy Mushroom Ravioli with Ricotta

Creamy Mushroom Ravioli with Ricotta

3 easy steps to a delicious dinner

Upgrade a simple meal to trattoria status with this three-step comfort dinner in a bowl that hits the table in just 15 minutes! You’ll simmer juicy blistered grape tomatoes in a creamy sauce, add in savory mushroom ravioli and a swirl of tangy crème fraîche, and serve it with a dollop of ricotta and sprinkle of crunchy walnuts.

Tags:
Veggie
Quick
Easy Prep
New
Family Friendly
Allergens:
Milk
Eggs
Wheat
Tree Nuts

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 Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

4 ounce

Grape Tomatoes

1 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Mushroom Stock Concentrate

9 ounce

Mushroom Ravioli

(Contains Eggs, Milk, Wheat)

2 tablespoon

Crème Fraîche

(Contains Milk)

4 ounce

Ricotta Cheese

(Contains Milk)

½ ounce

Walnuts

(Contains Tree Nuts)

Not included in your delivery

Salt

Pepper

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories730 kcal
Fat51 g
Saturated Fat28 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber4 g
Protein19 g
Cholesterol165 mg
Sodium1040 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

Instructions

Prep
1

• Wash and dry produce. • In a large pot, melt 2 TBSP butter (4 TBSP for 4 servings) over medium-high heat. Add tomatoes and cook, stirring occasionally, until tomatoes begin to blister, 1-2 minutes. TIP: Reduce heat to medium if butter begins to burn. • Add garlic powder and Italian Seasoning; stir to combine.

Cook Ravioli & Sauce
2

• Stir 1⁄2 cup water (1 cup for 4 servings), cream sauce base, and stock concentrate into pot with tomatoes. • Add ravioli; stir to evenly coat. • Cover pot and cook until ravioli is tender, 3 minutes. Uncover and reduce heat to medium. Cook, stirring constantly, until ravioli is fully cooked and sauce has thickened, 3-4 minutes. • Remove pot from heat and add crème fraîche. Stir until combined. Taste and season with salt and pepper.

Serve
3

• Divide mushroom ravioli and sauce between bowls; top with ricotta and walnuts. Season ricotta with salt and pepper. Serve.

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