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Mushroom Ravioli

Mushroom Ravioli

with Caramelized Shallot & Blistered Tomatoes

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We love ravioli for all the flavors you can put together in one dish—from the inside out. Tonight’s meal is no exception: Ravioli stuffed with mushrooms are the base for a ton of other great flavors: blistered tomatoes, caramelized shallots, and creamy sauce. Together, it’s a meal you’ll be sure to rave(ioli) about to your friends.

Tags:Calorie SmartEasy PrepNo OvenVeggie
Allergens:EggsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

1 clove

Garlic

¼ ounce

Thyme

9 ounce

Mushroom Ravioli

(ContainsEggs, Milk, Wheat)

4 ounce

Grape Tomatoes

1 unit

Mushroom Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Cream Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories480 kcal
Fat26 g
Saturated Fat14 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber5 g
Protein13 g
Cholesterol70 mg
Sodium870 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
Strainer
Large Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and thinly slice garlic. Strip thyme leaves from stems until you have 2 tsp (4 tsp for 4 servings).

2

• Once water is boiling, add ravioli to pot, then immediately reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain. Keep empty pot handy for step 4.

3

• Heat a large drizzle of oil in a large pan over medium-high heat. Add shallot, garlic, and tomatoes. Lightly season with salt and pepper. Cook, gently pressing on tomatoes as they begin to soften, until shallot starts to caramelize and tomatoes are lightly blistered, 4-5 minutes. • Remove pan from heat.

4

• Add reserved pasta cooking water to pot used for pasta over medium-high heat; bring to a simmer. Whisk in stock concentrate, sour cream, and cream cheese until smooth. Continue to cook, whisking, until thickened, 1-2 minutes. • Add thyme leaves and 1 TBSP butter (2 TBSP for 4 servings); cook until thyme is fragrant and butter has melted, 30 seconds. • Stir in drained ravioli to coat. Season with salt and pepper to taste. • Divide pasta between bowls and top with tomato mixture. Serve.