Tuscan-Inspired Mushroom Ravioli
with Creamy Sun-Dried Tomato Sauce and Kale
Savoury and earthy mushroom ravioli is smothered in a creamy sun-dried tomato sauce with juicy baby tomatoes, nutritious kale and crunchy walnuts to bring excitement to your dinner table!
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 Oeuf, Lait, Blé)
113 g
Petites tomates
56 g
Chou frisé, haché
1 pièce(s)
Gousses d'ail
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Soya, Sulfites)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
56 ml
Crème
(Contient Lait)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Meanwhile, carefully pierce tomatoes with a fork.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the walnuts so they don't burn!)
- Transfer walnuts to a plate.
- Reheat the same pan over medium-high.
- When hot, add tomatoes, kale and 1/4 cup water (dbl for 4 ppl).
- Cook, stirring occasionally, until tomatoes soften, kale wilts and water evaporates, 3-4 min. Season with salt and pepper.
- Transfer veggies to another plate, then cover to keep warm.
Check timing and water amount in dev
- Reheat the same pan over medium.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic. Cook, stirring often, until fragrant, 1 min.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat garlic.
- Add cream and half the Parmesan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min.
- Remove from heat.
- When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.
NOTE: test water amount in dev
- Add sauce, pesto, veggies and half the reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine.
- Divide ravioli between bowls.
- Sprinkle walnuts and remaining Parmesan over top.