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Creamy Mushroom Lovers' Ravioli
with Toasted Walnuts
Mushroom lovers, rejoice! We're doubling down on mushrooms tonight. Mushroom ravioli is tossed with more mushrooms in a creamy white wine sauce, then topped with walnuts for a luxurious veggie-forward dinner!
350 g
Mushroom Ravioli
()
113 g
Mushrooms
56 g
Baby Spinach
4 tbsp
White Cooking Wine
()
1 tbsp
Cream Sauce Spice Blend
()
56 mL
Cream
()
1 unit
Garlic, cloves
28 g
Walnuts, chopped
()
¼ cup
Parmesan Cheese, shredded
()
50 g
Shallot
1.5 tbsp
Unsalted Butter*
()
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium heat. Meanwhile, thinly slice mushrooms.When the pan is hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer walnuts to a plate.Peel, then mince or grate garlic.Peel, then cut shallot into 1/2-inch pieces.Roughly chop spinach.
Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain ravioli.
Meanwhile, return the same pan (from step 1) to medium.When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms and shallots. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min.Add garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.Add cooking wine. Cook, stirring constantly, until mixture is combined and reduces slightly, 30 sec.Stir in cream and reserved pasta water, then bring to a simmer.Simmer, stirring often, until sauce thickens slightly, 2-3 min.
Add spinach to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min.Add ravioli and half the Parmesan. Gently stir until Parmesan melts and ravioli is coated, 30 sec. Season with salt and pepper, to taste.
Divide ravioli between bowls. Sprinkle toasted walnuts and remaining Parmesan over top.
