Creamy Tomato Sirloin Steak & Mushroom Ravioli
with Grape Tomatoes & Ricotta Dollop
- Milk
- Eggs
- Wheat
Do you have a friend who is always turning heads? When it comes to pasta, ricotta is the pal who always steals the show. Add a generous dollop and people start staring. What’s not to love about a fluffy cloud of cheese perfectly positioned over a pile of mushroom ravioli dressed with a creamy tomato sauce? Just give folks at the table a heads-up before serving…We don’t want anyone getting whiplash!
Ingredients
7 ounce
Marinara Sauce
12 ounce
Sirloin Steak
4 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Ricotta Cheese
(Contains: Milk)
½ tablespoon
Italian Seasoning
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
4 ounce
Grape Tomatoes
1 unit
Mushroom Stock Concentrate
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.
Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. After mushrooms have cooked for 4 minutes, add another drizzle of olive oil.
Add tomatoes and half the Italian Seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes.
Stir in stock concentrate, cream cheese, half the marinara (all for 4 servings), and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook, stirring occasionally, until cream cheese has melted and sauce has thickened, 1-3 minutes.
Immediately remove from heat.
Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.
Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve.
