Mushroom Ravioli in a Tomato Cream Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mushroom Ravioli in a Tomato Cream Sauce

Mushroom Ravioli in a Tomato Cream Sauce

with Grape Tomatoes & Ricotta Dollop

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!

Calorie Smart
Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

4 ounce

Grape Tomatoes

4 ounce

Ricotta Cheese

(Contains Milk)

1 tablespoon

Italian Seasoning

14 ounce

Marinara Sauce

1 unit

Mushroom Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

9 ounce

Mushroom Ravioli

(Contains Eggs, Milk, Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories610 kcal
Fat35 g
Saturated Fat17 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber5 g
Protein18 g
Cholesterol105 mg
Sodium1160 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.


Medium Pot
Large Pan


Prep & Season Ricotta

• Bring a medium pot of salted water to a boil. Wash and dry produce. • 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.

Make Sauce

• Heat a drizzle of olive oil in a large pan over medium heat. 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), and ½ cup water (1⁄3 cup for 4). Bring to a simmer and cook until the cream cheese has melted and sauce has thickened, 1-3 minutes. • Immediately remove from heat.

Cook Pasta

• 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.

Finish & Serve

• 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.

Meal right image

Explore Similar Recipes

Meal left image