Mushroom Lover's Ravioli in Red Sugo
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mushroom Lover's Ravioli in Red Sugo

Mushroom Lover's Ravioli in Red Sugo

with Roasted Mushrooms and Peppers

Fresh oregano and tomatoes are are perfect with these tender mushroom-filled raviolis and pan-fried mushrooms.

Tags:
Veggie
Quick
New
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

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

0.13 tsp

Sugar*

sideBannerName

Nutrition Values

Calories630 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate81 g
Sugar13 g
Dietary Fiber9 g
Protein25 g
Cholesterol85 mg
Sodium1400 mg
Trans Fat1 g
Potassium1400 mg
Calcium300 mg
Iron6 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

Boil water and prep
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. 
Cook mushrooms
2
  • Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter then mushrooms. 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. 
Make sauce
3
  • 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. 
Cook ravioli
4
  • 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. 
Finish and serve
5
  • Remove oregano stems from sauce, and discard. 
  • Add sauce, 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.