Mushroom Ravioli in a Tomato Cream Sauce

Name: Mushroom Ravioli in a Tomato Cream Sauce with Grape Tomatoes & Ricotta Dollop
Total time: 15 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 4 ounce Grape Tomatoes; 4 ounce Ricotta Cheese; 1 tablespoon Italian Seasoning; 14 ounce Marinara Sauce; 1 unit Mushroom Stock Concentrate; 2 tablespoon Cream Cheese; 9 ounce Mushroom Ravioli; Olive Oil; Butter; Salt; Pepper; 4 ounce Button Mushrooms

with Grape Tomatoes & Ricotta Dollop

Recipe Development TeamUpdated on September 15, 2025

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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!

Tags:

Veggie

•Quick

•Easy Prep

•Kid Friendly

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

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)

4 ounce

Button Mushrooms

Not included in your delivery

Olive Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories620 kcal

Fat36 g

Saturated Fat17 g

Carbohydrate59 g

Sugar13 g

Dietary Fiber5 g

Protein20 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.

Utensils

•Medium Pot

•Large Pan

•Strainer

Instructions

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut any larger tomatoes in half lengthwise. Trim and slice mushrooms into ¼-inch-thick pieces. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.

• Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. After the mushrooms have cooked for 4 minutes, add another drizzle of oil. Then 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 ¼ cup water (⅓ cup for 4). Bring to a simmer and cook, stirring occasionally, until the cream cheese has melted and sauce has thickened, 1-3 minutes. • Immediately remove from heat.

• 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.

• 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.