Mushroom Ravioli in Parmesan Sauce

Veggie

Quick

with Balsamic Tomatoes and Buttery-Panko Topping

6 min

Difficulty: 2/3

Italian

This earthy mushroom ravioli dinner is an absolute umami bomb! The flavours of mushrooms, Parmesan and juicy, balsamic-glazed tomatoes unite for a truly show-stopping meal. 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) • Baby tomatoes • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • 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) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Veggie

Quick

Ingredients

Mushroom Ravioli

350 g

Baby Tomatoes

113 g

Baby Spinach

56 g

Shallot

1 unit(s)

Panko Breadcrumbs

0.33 cup

Cream

56 mL

Parmesan Cheese, shredded

0.25 cup

Balsamic Glaze

2 tbsp

Cream Sauce Spice Blend

10 g

Garlic Salt

4 g

Pepper

0.25 tsp

Milk

0.5 cup

Butter

2 tbsp

Salt

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Meanwhile, carefully pierce tomatoes with a fork.
Roughly chop spinach.
Peel, then finely chop shallot.

Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add panko. Cook for 3-4 min, stirring often, until golden. (TIP: Keep an eye on panko so it doesn't burn!)
Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
Transfer panko topping to a plate, then carefully wipe the pan clean with paper towel.

Reheat the same pan over medium-high. Add tomatoes and 3 tbsp (6 tbsp) water.
Cook for 3-4 min, until tomatoes begin to burst and water evaporates.
Remove from heat.
Transfer tomatoes to a small bowl, then add half the balsamic glaze (use all for 4 servings). Toss to coat, then season with salt and pepper.
Carefully rinse and wipe the pan clean.

Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add shallots. Cook for 3-4 min, stirring often, until softened.
Sprinkle Cream Sauce Spice Blend over shallots. Cook for 1 min, stirring occasionally, until well combined.
Reduce heat to medium-low, then add cream, Parmesan and 1/2 cup (1 cup) milk.
Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

When sauce is almost done, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water. Strain ravioli, then return to the pot, off heat.
To the pot with ravioli, add sauce, spinach and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce, add more reserved pasta water, 1-2 tbsp at a time.)
Season with salt and pepper, then stir gently for 1-2 min, until ravioli is coated and spinach wilts.