Mushroom Ravioli Arrabiatta
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Mushroom Ravioli Arrabiatta

Mushroom Ravioli Arrabiatta

with Zucchini and Parmesan

Comin' in HOT! Get your spice kicks with this ravioli recipe, full of heat and flavor. Mushroom filled ravioli are tossed in a piquante tomato sauce chock full of veggies and topped with nutty shredded parmesan for a perfect bite, every bite!

étiquettes:
Végétarien
Épicé
Allergènes:
Lait
Blé
Oeuf
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

350 g

Raviolis aux champignons

(Contient Lait, Blé, Oeuf Peut contenir Soya, Sulfites, Crustacés, Poisson, Gluten, Moutarde)

1 pièce(s)

Tomates broyées à l'ail et aux oignons

1 pièce(s)

Courgette

113 g

Champignons

7 g

Persil

¼ tasse(s)

Parmesan, râpé

(Contient Lait)

1 cs

Mélange d’épices acidulé à l’ail

(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)

1 cc

Flocons de piment

(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)

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Informations nutritionnelles

Énergie (kcal)560 kcal
Graisses13 g
dont saturés4 g
Glucides92 g
dont sucres23 g
Fibres10 g
Protéines25 g
Cholestérol50 mg
Sel1960 mg
Gras Trans0.2 g
Potassium1500 mg
Calcium350 mg
Fer7 mg

Ustensiles

Plaque de cuisson
Grande poêle antiadhésive

Instructions

1
  • Quarter mushrooms.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Add mushrooms, zucchini, half the zesty garlic blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Toss to coat.
  • Broil in the middle of the oven, stirring halfway until tender-crisp and golden-brown, 6-8 min.
2
  • Finely chop parsley.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add butter, swirling pan until melted, 30 sec.
  • Add crushed tomatoes, and half the chili flakes. Season with salt and pepper. Cook, stirring often until slightly thickened.
4
  • Meanwhile, ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
5
  • Add sauce, veggies, half the parsley and half the parmesan cheese to the pot of ravioli. Stir to mix. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Divide ravioli between plates/ bowls.
  • Sprinkle remaining parmesan and remaining parsley over top.
  • Sprinkle remaining chili flakes overtop if desired.