Mushroom Ravioli Cacciatore-Style
with Garlicy Tomato Sauce
Normally a meaty classic, this veggie version uses mushroom ravioli to mimic this hearty dish!
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.
Ingrédients
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
28 g
Jeunes épinards
113 g
Champignons
2 pièce(s)
Gousses d'ail
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
½ cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut mushrooms into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Roughly chop.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add mushrooms.Cook for 5-6 min, stirring occasionally, until softened.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add garlic and tomato sauce blend to the pan. Cook 1 min, stirring often, until fragrant.
- Add crushed tomatoes and olives. Cook 2-3 min, stirring often, until slightly thickened.
- Remove pan from heat.
- Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain ravioli, then return to the pot, off heat.
- Add sauce and spinach to the pot with strained ravioli.
- Season with garlic salt and pepper, to taste.
- Divide between bowls.
- Sprinkle over Parm.