Mushroom Lover's Ravioli and Sausage in Red Sugo
with Roasted Mushrooms and Peppers
Fresh oregano, sausage and tomatoes are are perfect with these tender mushroom-filled raviolis and pan-fried mushrooms.
Tags:
Quick
Allergens:
Egg
•Milk
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
1 unit(s)
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(s)
Garlic, cloves
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Calories890 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber10 g
Protein45 g
Cholesterol160 mg
Sodium1960 mg
Trans Fat1 g
Potassium1850 mg
Calcium350 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Strainer
Instructions
1
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, strip a few oregano leaves from stems, keeping the stems, then finely chop 1 tsp (2 tsp).
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
2
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Transfer to a plate, cover to keep warm.
3
- Meanwhile, Add 1 tbsp (2 tbsp) butter, then mushrooms to the same pan. Cook, stirring occasionally, until softened, 3-4 min.
- Season with salt and pepper.
- Add garlic and chopped oregano. Cook, stirring often, until fragrant, 1 min.
4
- Reduce heat to medium-low.
- Add crushed tomatoes, 1/4 cup (1/2 cup) water, 1/8 tsp (1/4 tsp) sugar and reserved oregano stems.
- Cook, stirring occasionally, until sauce thickens, 5-6 min.
- Season with salt and pepper.
5
- Meanwhile, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
- Strain well, then return to the large pot.
6
- Remove oregano stems from sauce, and discard.
- Add sauce, sausage, spinach and 1 tbsp (2 tbsp) butter to large pot with ravioli. Stir, until spinach is wilted and sauce coats ravioli, 2-3 min.
- Season with salt and pepper, to taste.
- Divide ravioli between bowls.
- Sprinkle over Parmesan.
