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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Nutrition Values
Utensils
Instructions
• 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 beginning to blister, 1-2 minutes. TIP: Reduce heat to medium if butter begins to burn. • Add garlic powder and Italian Seasoning; stir to combine.
• 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 are tender, 3 minutes. Uncover and reduce heat to medium. Cook, stirring constantly, until ravioli are 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.
• Divide mushroom ravioli and sauce between bowls; top with ricotta and walnuts. Season ricotta with salt and pepper. Serve.
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