with Burst Tomatoes and Toasted Walnuts
Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Baby tomatoes • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Walnuts • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
Allergens
Utensils
Tags
Mushroom Ravioli
350 g
Baby Tomatoes
113 g
Shallot
1 unit(s)
Parsley
7 g
Walnuts, chopped
28 g
Parmesan Cheese, shredded
0.25 cup
Cream Cheese
2 unit(s)
Basil Pesto
0.25 cup
Cream Sauce Spice Blend
10 g
Butter*
2 tbsp
Milk*
0.5 cup
Salt*
0.125 tsp
Pepper*
0.06 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- Carefully pierce tomatoes with a fork.
- Heat a large non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add tomatoes and 3 tbsp (6 tbsp) water. Season with salt and pepper. Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
- Remove from heat.
- Transfer tomatoes to another plate, then cover to keep warm.
- Carefully rinse the pan clean.
- Meanwhile, to the boiling water, add ravioli.
- Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain ravioli, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter. Gently toss to coat ravioli.
- Reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 1-2 min, stirring often, until tender. Sprinkle Cream Sauce Spice Blend over top. Stir to coat shallots.
- Add cream cheese, half the Parmesan, 1/2 cup (1 cup) milk and 1/4 cup (1/2 cup) reserved pasta water.
- Bring to a simmer, then reduce heat to medium-low. Cook for 1-2 min, stirring often, until sauce is smooth and thickens slightly.
- Remove from heat.
- To the pot with ravioli, add sauce and pesto. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if you like.)
- Divide mushroom ravioli between bowls, then top with burst tomatoes.
- Sprinkle walnuts, parsley and remaining Parmesan over top.
870
kcal
Calories
50
g
Fat
21
g
Saturated Fat
81
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
29
g
Protein
110
mg
Cholesterol
1880
mg
Sodium
1.5
g
Trans Fat
900
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
