Creamy Mushroom Ravioli
with Herby Garlic Sauce
Stuffed ravioli and slow roasted mushrooms and cauliflower combine in an herby garlic cream sauce. The flavours will dance on your tongue while you gobble up every last bit of this hearty ravioli dinner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
113 g
Mushrooms
6 tbsp
Sour Cream
(Contains Milk)
56 g
Yellow Onion
6 g
Garlic
½ cup
Parmesan Cheese, shredded
(Contains Milk)
14 g
Parsley and Thyme
285 g
Cauliflower, florets
1 unit
Vegetable Broth Concentrate
1 tbsp
Cream Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems, then roughly chop. Halve mushrooms. Cut cauliflower into bite-sized pieces. Add cauliflower, mushrooms, thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through cooking, until tender, 22-24 min.
While veggies bake, add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, finely chop parsley. Peel then thinly slice half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 4-6 min. Add garlic. Cook, stirring often, until fragrant, 1 min.
While the onions cook, add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.
Add broth concentrate, 1 tbsp butter (dbl for 4 ppl) and reserved pasta water to the pan with the onions. Whisk , scraping up any browned bits on bottom of pan, until combined and slightly thickened, 1-2 min. Remove pan from heat. Whisk in sour cream and cream cheese. Season with salt and pepper.
Pour creamy garlic sauce over the ravioli in the large pot, then add roasted veggies and half the parsley. Stir carefully to combine. Divide ravioli between bowls. Sprinkle Parmesan and remaining parsley over top.
