with Spinach
Mushroom lovers, rejoice! We're doubling down on mushrooms tonight. Mushroom ravioli is tossed with more mushrooms in a creamy white wine sauce, then topped with Parmesan for a luxurious veggie-forward dinner!
Allergens
Utensils
Tags
Mushroom Ravioli
350 g
Mushrooms
113 g
Baby Spinach
28 g
Cream Sauce Spice Blend
1 tbsp
Cream
56 mL
Garlic, cloves
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Shallot
1 unit(s)
White Cooking Wine
4 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Unsalted Butter
1.5 tbsp
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
- Add mushrooms and shallots. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min.
- Add garlic. Cook, stirring often, until fragrant, 30 sec.
- Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
- Add cooking wine. Cook, stirring constantly, until mixture is combined and reduces slightly, 30 sec.
- Stir in cream and reserved pasta water, then bring to a simmer.
- Simmer, stirring often, until sauce thickens slightly, 2-3 min.
- Add spinach to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min.
- Add ravioli and half the Parmesan. Gently stir until Parmesan melts and ravioli is coated, 30 sec.
- Season with salt and pepper, to taste.
- Divide ravioli between bowls.
- Sprinkle remaining Parmesan over top.
680
kcal
Calories
33
g
Fat
18
g
Saturated Fat
73
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
23
g
Protein
110
mg
Cholesterol
1460
mg
Sodium
1
g
Trans Fat
750
mg
Potassium
225
mg
Calcium
5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
