Mushroom Ravioli in a Tomato Cream Sauce · HelloFresh Database

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Mushroom Ravioli in a Tomato Cream Sauce

15-MIN MEAL

Calorie Smart

Quick

Kid Friendly

Mushroom Ravioli in a Tomato Cream Sauce

with Grape Tomatoes & Ricotta Dollop

5 min

Difficulty: 1/3

Italian

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!

Allergens

Milk

Eggs

Wheat

Utensils

Large Pan

Medium Pot

Strainer

Tags

Calorie Smart

Quick

Kid Friendly

Easy Prep

Easy Cleanup

Veggie

Fall

Seasonal

Fall-flavours

Ingredients

Grape Tomatoes

Grape Tomatoes

4 ounce

Ricotta Cheese

Ricotta Cheese

4 ounce

Italian Seasoning

Italian Seasoning

1 tablespoon

Marinara Sauce

Marinara Sauce

14 ounce

Mushroom Stock Concentrate

Mushroom Stock Concentrate

1 unit

Cream Cheese

Cream Cheese

2 tablespoon

Mushroom Ravioli

Mushroom Ravioli

9 ounce

Olive Oil

Olive Oil

Butter

Butter

Salt

Salt

Pepper

Pepper

Preparation

1

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.

2

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 1⁄4 cup water (1/3 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.

3

Cook Pasta

• Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1⁄4 cup pasta cooking water, then drain.

4

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.

Nutrition per serving

610

kcal

Calories

35

g

Fat

17

g

Saturated Fat

57

g

Carbohydrate

12

g

Sugar

5

g

Dietary Fiber

18

g

Protein

105

mg

Cholesterol

1160

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth