with Sun-Dried Tomato Pesto and Spinach
Ingredients: Mushroom ravioli (egg, milk, wheat) (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) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Baby tomato • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Walnuts • Parmesan cheese (milk) (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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chili flakes • Garlic.
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Mushroom Ravioli
350 g
Baby Tomatoes
113 g
Baby Spinach
56 g
Garlic, cloves
1 unit(s)
Walnuts, chopped
28 g
Sun-Dried Tomato Pesto
0.25 cup
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Cream Sauce Spice Blend
10 g
Chili Flakes
2 g
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Meanwhile, carefully pierce tomatoes with a fork.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook for 4-5 min, stirring occasionally, until blistered. Season with salt and pepper.
- Remove from heat.
- Transfer to another plate.
- Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain ravioli, then return to the pot, off heat.
- Reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.** Add garlic. Cook for 30 sec, until fragrant.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add 1/2 cup (1 cup) reserved pasta water, cream, pesto and half the Parmesan. Bring to a simmer, then reduce heat to medium-low. Cook for 1-2 min, stirring often, until sauce is smooth and thickens slightly.
- Remove from heat.
- To the pot with ravioli, add sauce and spinach. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if you like.) Season with salt and pepper, then toss gently to combine for 1 min, until spinach wilts.
- Divide ravioli between bowls. Top with blistered tomatoes.
- Sprinkle walnuts, half the chili flakes (use all for 4 servings) and remaining Parmesan over top.
If you've opted to add sausage, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.** Add garlic. Cook for 30 sec, until fragrant. Follow the rest of the recipe as written.
1110
kcal
Calories
70
g
Fat
28
g
Saturated Fat
79
g
Carbohydrate
6
g
Sugar
8
g
Dietary Fiber
45
g
Protein
200
mg
Cholesterol
2320
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
7.5
mg
Iron
with Sun-Dried Tomato Pesto and Spinach
