Mushroom Ravioli and Creamy Pesto Sauce
with Burst Tomatoes and Toasted Walnuts
Make meal time your 'me' time. This big ol' bowl of mushroom ravioli, smothered in a decadent pesto and Parmesan cream sauce with burst tomatoes and crunchy walnuts, is a simple luxury worth savouring.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
1 unit
Shallot
7 g
Parsley
28 g
Walnuts, chopped
(Contains Walnuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Cream Cheese
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then finely chop shallot.Carefully pierce tomatoes with a fork.
Heat a large non-stick pan over medium heat.When 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.
Add tomatoes and 3 tbsp (6 tbsp) water to the same pan. Season with salt and pepper. Cook until tomatoes begin to burst and water evaporates, 3-4 minutes.Remove from heat.Transfer tomatoes to another plate, then cover to keep warm.Carefully wipe the pan clean.
Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return ravioli to the same pot, off heat. Add 1 tbsp (2 tbsp) butter. Gently toss to coat ravioli.
Reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add shallots. Cook, stirring often, until tender, 1-2 min. Sprinkle Cream Sauce Spice Blend over top. Stir to coat shallots.Add 1/2 cup (1 cup) milk, cream cheese and half the Parmesan.Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min.Remove from heat.
Add sauce, pesto and half the reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine. Divide mushroom ravioli between bowls, then top with burst tomatoes. Sprinkle walnuts, parsley and remaining Parmesan over top.
