Fresh oregano and tomatoes are are perfect with these tender mushroom-filled raviolis, beef and pan-fried mushrooms.
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.
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
1 unit
Crushed Tomatoes with Garlic and Onion
113 g
Mushrooms
56 g
Baby Spinach
7 g
Oregano
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Garlic, cloves
250 g
Ground Beef
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
If you've opted to add beef, when the pan is hot, add beef along with mushrooms. Season with salt and pepper. Cook, breaking up beef and stirring often until mushrooms have softened and beef is cooked through, 4-6 min.** Follow the rest of the recipe as written.