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Mushroom Ravioli and Salmon in Parmesan Sauce
with Balsamic Tomatoes and Buttery Panko Topping
This earthy mushroom ravioli dinner is an absolute umami bomb! The flavours of salmon, mushrooms, Parmesan and juicy, balsamic-glazed tomatoes unite for a truly showstopping meal.
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
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Shallot
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
½ tsp
Garlic Salt
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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, carefully pierce tomatoes with a fork.Roughly chop spinach.Peel, then finely chop shallot.Pat salmon dry with paper towels, then season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add panko. Cook, stirring often, until golden-brown, 3-4 min. (TIP: Keep an eye on panko so it doesn't burn!) Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.Transfer panko topping to a plate, then carefully wipe the pan clean.
Add tomatoes and 3 tbsp (6 tbsp) water to the same pan. Cook until tomatoes begin to burst and water evaporates, 3-4 minutes.Remove from heat. Add tomatoes and half the balsamic glaze (use all for 4 ppl) to a small bowl. Toss to coat, then season with salt and pepper.Carefully rinse and wipe the pan clean.
Reheat the same pan to medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 3-4 min.Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring occasionally, until well combined, 1 min. Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
When sauce is almost ready, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup (1 cup) pasta water. Drain and return ravioli to the same pot, off heat.Add sauce, spinach and 1/4 cup (1/2 cup) pasta water to the pot with ravioli. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, then stir gently to coat ravioli until spinach wilts, 1-2 min.
Divide ravioli between bowls. Sprinkle with panko topping, then top with salmon and balsamic-glazed tomatoes.Drizzle any remaining balsamic glaze over top.
