Mushroom Ravioli in Garlic Cream Sauce
with Green Peas and Crispy Shallots
Savoury mushroom ravioli is smothered in a creamy garlic and mushroom sauce, packed full of aromatics blend and green peas. Finished off with crispy shallots and fresh parsley, this dish is pure comfort in a bowl.
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
Mushrooms
113 g
Aromatics Blend
56 g
Green Peas
7 g
Parsley
2 unit
Garlic, cloves
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
56 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ 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.
Thinly slice mushrooms.Peel, then mince or grate garlic.Finely chop parsley.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add mirepoix, mushrooms, green peas and garlic. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Season with salt and pepper.
Sprinkle Cream Sauce Spice Blend and stock powder over veggies. Cook, stirring often, until coated, 30 sec. Add cream and 1/2 cup (1 cup) milk, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Remove from heat, then season with salt and pepper, to taste.
When sauce is almost ready, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.Reserve 3/4 cup (1 1/2 cups) pasta water. Drain and add ravioli to the pan with sauce, off heat.Stir in 1/2 cup (1 cup) reserved pasta water into sauce until combined, then add half the parsley. (TIP: For a lighter sauce, add remaining pasta water, 1-2 tbsp at a time, to taste!) Season with salt and pepper, then stir gently to coat ravioli.
Divide ravioli between bowls. Sprinkle with crispy shallots and remaining parsley.
