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Mushroom Ravioli
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Mushroom Ravioli

Mushroom Ravioli

with Caramelized Onion & 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 and cheese is the base for a ton of other great flavors: blistered tomatoes, caramelized shallots, and a thyme-scented, creamy sauce. Together, it’s a meal you’ll be sure to rave(ioli) about to your friends.

Calorie Smart
Easy Cleanup
Easy Prep

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

Yellow Onion

1 clove


¼ ounce


9 ounce

Mushroom Ravioli

(Contains Eggs, Milk, Wheat)

8 ounce

Grape Tomatoes

1 unit

Mushroom Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories520 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate51 g
Sugar13 g
Dietary Fiber4 g
Protein15 g
Cholesterol95 mg
Sodium770 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 half the onion (whole onion for 4 servings). Peel and thinly slice garlic. Strip thyme leaves from stems until you have 2 tsp (4 tsp for 4).

Cook Pasta

• Once water is boiling, gently add ravioli to pot. Immediately reduce heat to low. Cook, stirring occasionally, until al dente 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 Tomato Mixture

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, garlic, and tomatoes. Lightly season with salt and pepper. Cook, gently pressing on tomatoes as they begin to soften, until onion 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. • Add drained ravioli to pan with sauce; gently toss until thoroughly coated. Season with salt and pepper to taste. • Divide pasta between bowls and top with tomato mixture. Serve.

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