Prep & Bake Melty Mushroom Ravioli
Includes recyclable aluminum tray
- Tree Nuts
- Milk
- Eggs
- Wheat
This mushroom ravioli bake feels luxurious, with garlicky cream sauce, truffle zest, tender kale, and earthy crushed walnuts. But since you’ll cook the ravioli, sauce, and greens all together in our oven-ready tray, this delicious dish couldn’t be easier to assemble. The best part? Toss the tray when you're done for practically no cleanup!
Ingredients
1 unit
Veggie Stock Concentrate
2 g
Truffle Seasoning
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Oven-Ready Tray
4 ounce
Kale
4 ounce
Cream Sauce Base
(Contains: Milk)
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
1 unit
Mushroom Stock Concentrate
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Gently separate ravioli. Remove and discard any large stems from kale.
In oven-ready tray, mix together cream sauce base, veggie stock concentrate, mushroom stock concentrate, garlic powder, and as much truffle seasoning as you like until thoroughly combined. (For 4 servings, divide between two trays.)
Stir in ⅓ cup water (⅓ cup water in each tray for 4). Add ravioli and stir until evenly coated (for 4, divide ravioli between two trays).
Top ravioli mixture with kale. TIP: Spread the kale out, making sure no leaves hang over the edges of your tray!
Cover tray tightly with foil; bake on middle rack until ravioli are al dente, 25-30 minutes.
Meanwhile, lightly crush walnuts in their bag using the bottom of a mug.
Carefully remove foil from tray. Stir mushroom ravioli bake until kale is incorporated and everything is coated in sauce. Taste and season with salt and pepper if desired.
Divide ravioli bake between plates. Sprinkle with walnuts and serve.
