Mushroom Ravioli and Sausage in Parmesan Sauce
with Balsamic Tomatoes and Buttery-Panko Topping
This earthy mushroom and sausage ravioli dinner is an absolute umami bomb! The flavours of mushrooms, Parmesan and juicy, balsamic-glazed tomatoes unite for a truly show-stopping meal.
Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Baby tomatoes • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
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 Milk, Wheat, Egg May contain Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Shallot
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
Not included in your delivery
¼ tsp
Pepper*
½ cup
Milk*
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings).
- Cover and bring to a boil over high heat.
- Meanwhile, carefully pierce tomatoes with a fork.
- Roughly chop spinach.
- Peel, then finely chop shallot.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add panko. Cook for 3-4 min, stirring often, until golden-brown. (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 with paper towel.
- Reheat the same pan over medium-high. Add tomatoes and 3 tbsp (6 tbsp) water.
- Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
- Remove from heat.
- Transfer tomatoes to a small bowl, then add half the balsamic glaze (use all for 4 servings). Toss to coat, then season with salt and pepper.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots and sausage. Cook for 4-6 min, breaking up sausage and stirring often, until shallots have softened and sausage is cooked through.**
- Sprinkle Cream Sauce Spice Blend over sausage and shallots. Cook for 1 min, stirring occasionally, until well combined.
- Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk.
- Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- When sauce is almost done, add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water. Drain and return ravioli to the same pot, off heat.
- To the pot with ravioli, add sauce, spinach and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper, then stir gently for 1-2 min, until ravioli is coated and spinach wilts.
- Divide ravioli between bowls.
- Sprinkle with panko topping, then top with balsamic-glazed tomatoes.
- Drizzle any remaining balsamic glaze over top.
If you've opted to add sausage, add sausage to the pan along with shallots. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until shallots have softened and sausage is cooked through.** Follow the rest of the recipe as written.
