Mushroom Ravioli
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Mushroom Ravioli

Mushroom Ravioli

with Caramelized Shallot & Blistered Tomatoes

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.

Easy Prep
No Oven
Calorie Smart

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


1 clove


¼ ounce


9 ounce

Mushroom Ravioli

(Contains Eggs, Milk, Wheat)

4 ounce

Grape Tomatoes

1 unit

Mushroom Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ 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.


Large Pot
Large Pan



• 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).

Cook Pasta

• 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.

Cook Shallot & Tomatoes

• 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.

Make Sauce & Serve

• 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.

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