HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWild Mushroom Ravioli
Wild Mushroom Ravioli

Wild Mushroom Ravioli

with Grape Tomatoes, Zucchini, and Chili

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This dish holds a special place in our pasta-loving hearts. We’ve swapped out ordinary ravioli for a wild mushroom variety, thrown in some juicy tomatoes (which happen to be at the peak of their season), and incorporated zucchini for a pop of green. It’s super easy, bursting with flavor, and almost too beautiful to eat.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¼ ounce


1 unit


4 ounce

Grape Tomatoes

1 teaspoon

Chili Flakes

9 ounce

Mushroom Ravioli

(ContainsWheat, Eggs, Milk)

4 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery


Kosher Salt

1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories511 kcal
Energy (kJ)2138 kJ
Fat26 g
Saturated Fat12 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber5 g
Protein24 g
Cholesterol89 mg
Sodium874 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter the zucchini lengthwise before cutting into ¼-inch pieces. Halve, peel, and slice the shallot into thin rounds. Halve the grape tomatoes. Finely chop the parsley, reserving a few leaves for garnish.


Heat a large drizzle of olive oil in a large pan over high heat. Add the zucchini. Cook, tossing, for 5-7 minutes, until golden brown. Add the shallots, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, for 2-3 minutes, until shallots are softened. Add the tomatoes. Reduce the heat to low.


Cook the ravioli: Drop the ravioli into the boiling water. Cook 5-7 minutes, until tender. Drain, reserving ¼ cup pasta water.


Add the sour cream, half the Parmesan cheese, and the reserved pasta water to the pan with the vegetables. Stir to combine. Season with salt, pepper, chopped parsley, and more chili flakes, if desired.


Add the drained ravioli to the pan, increase the heat to medium, and carefully stir to coat the ravioli in the sauce. Cook 1-2 minutes, until the sauce thickens. If it becomes too thick, add a splash of water.


Serve: Divide the wild mushroom ravioli between plates, top with the remaining Parmesan cheese and reserved parsley leaves, and Enjoy!