avec tomates éclatées et noix de Grenoble grillées
Ingrédients : Raviolis aux champignons (pâtes (semoule de blé dur, eau, œuf entier liquide), farce (champignons portobello, ricotta (lactosérum, lait, culture bactérienne, sel, acide citrique), champignons de Paris, chapelure de blé grillée, beurre, oignon, huile de canola, parmesan, sel, sucre (cassonade), ail à l'huile (ail, huile de canola, eau, acide citrique), vin de madère, épices) (œuf, lait, blé) • Petites tomates • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Échalote • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Noix de Grenoble • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Persil.
Allergens
Utensils
Tags
Raviolis aux champignons
350 g
Petites tomates
113 g
Échalote
1 unit(s)
Persil
7 g
Noix de Grenoble, hachées
28 g
Parmesan, râpé grossièrement
0.25 cup
Fromage à la crème
2 unit(s)
Pesto au basilic
0.25 cup
Mélange d'épices pour sauce crémeuse
10 g
Butter*
2 tbsp
Lait*
0.5 cup
Sel*
0.125 tsp
Poivre*
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
