Mushroom Ravioli & Turkey
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 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.
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
1 unit
Shallot
1 clove
Garlic
¼ ounce
Thyme
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)
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• 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).
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• 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.
• 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.
Use pan used for chicken or turkey here.
• 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.
Stir in chicken or turkey along with ravioli.
Ground Turkey is fully cooked when internal temperature reaches 165°.
