Mushroom Ravioli and Bacon in Parmesan Sauce
with Balsamic Tomatoes and Buttery-Panko Topping
This earthy mushroom ravioli dinner is an absolute umami bomb! The flavours of mushrooms, Parmesan and juicy, balsamic-glazed tomatoes unite for a truly show-stopping 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
100 g
Bacon Strips
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)
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 pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully discard fat and wipe the pan clean.
- 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. Cook for 3-4 min, stirring often, until softened.
- Sprinkle Cream Sauce Spice Blend over 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.
- Crumble bacon over top.
- Drizzle any remaining balsamic glaze over top.
After making the panko topping, reheat the pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Carefully discard fat and wipe the pan clean. Use the same pan to cook tomatoes.
Crumble bacon over top of ravioli.
