with Spinach
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) • Mushrooms • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • 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) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
Allergens
Utensils
Tags
Mushroom Ravioli
350 g
Mushrooms
113 g
Baby Spinach
28 g
Cream Sauce Spice Blend
10 g
Cream
56 mL
Garlic, cloves
1 unit
Parmesan Cheese, shredded
0.25 cup
Shallot
1 unit
White Cooking Wine
4 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Butter
1.5 tbsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then strain 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 for 3-4 min, stirring occasionally, until mushrooms are golden.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, sprinkle over Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until veggies are coated.
- Add cooking wine. Cook for 30 sec, stirring constantly, until mixture is combined and reduced slightly.
- Stir in cream and reserved pasta water, then bring to a simmer.
- Simmer for 2-3 min, stirring often, until sauce thickens slightly.
- To the pan with sauce, add spinach. Cook for 1 min, stirring often, until spinach wilts.
- Add ravioli and half the Parmesan. Gently stir for 30 sec, until Parmesan melts and ravioli is coated.
- Season with salt and pepper.
- Divide ravioli between bowls.
- Sprinkle remaining Parmesan over top.
670
kcal
Calories
33
g
Fat
18
g
Saturated Fat
73
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
23
g
Protein
110
mg
Cholesterol
1580
mg
Sodium
1
g
Trans Fat
750
mg
Potassium
225
mg
Calcium
5
mg
Iron
with Plant-Based Protein Shreds and Snow Peas
