Saucy Mushroom Ravioli
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Saucy Mushroom Ravioli

Saucy Mushroom Ravioli

with Sweet Peas and Crisp Panko Topping

Find ultimate comfort from this ravioli recipe that draws heavy inspiration from holiday stuffing. Tender peas and mushrooms are cooked in a rich gravy sauce before coating the ravioli. Our herb and Parmesan-laced buttery panko crumb topping is just the thing to round out this filling and flavourful meal.

Tags:
Veggie
Quick
New
Low CO2
Allergens:
Egg
Milk
Wheat
Soy
Sulphites

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.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Mushroom Ravioli

(Contains Egg, Milk, Wheat)

227 g

Mushrooms

56 g

Green Peas

50 g

Shallot

7 g

Chives

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories730 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber8 g
Protein27 g
Cholesterol95 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl

Cooking Steps

Make panko topping
1

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.Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, swirling the pan until melted, 30 sec.Add panko, then reduce the heat to medium. Season with salt and pepper. Cook, stirring often, until golden-brown, 3-4 min.Transfer to a small bowl, then wipe the pan clean.

Prep
2

Quarter mushrooms.Peel, then finely chop shallot.Thinly slice chives.Add half the chives and half the Parmesan to the bowl of panko. Stir to combine.

Cook ravioli
3

Add Gravy Spice Blend, soy sauce and 1 cup (2 cups) water to a medium bowl. Whisk until smooth.Add 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.

Make sauce
4

Meanwhile, heat the same pan (from step 1) over medium-high.When hot, add 2 tbsp (4 tbsp) butter, swirling the pan until melted, 30 sec.Add mushrooms, shallots and peas. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min.Add Gravy Spice Blend mixture. Cook, stirring often, until sauce is smooth and slightly thickened, 1-2 min.

Finish and serve
5

Add ravioli, remaining chives, and remaining Parmesan to the pan with sauce. Stir to coat. Season with salt and pepper, to taste. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Divide ravioli between plates.Sprinkle panko topping overtop.

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