with Garlic Toasts
This super-easy and super-quick sausage and veggie-packed supper comes together in a flash! The crusty garlic toasts are perfect for scraping up the Parmesan cream sauce at the bottom of your bowl. 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) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Mushrooms • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • 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) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor).
Allergens
Utensils
Tags
Mushroom Ravioli
350 g
Onion, chopped
56 g
Vegetable Broth Concentrate
1 unit
Cream Sauce Spice Blend
10 g
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Ciabatta Roll
1 unit
Garlic Spread
2 tbsp
Mushrooms
113 g
Baby Spinach
28 g
Mild Italian Sausage, uncased
250 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Quarter mushrooms. (TIP: Cut into eighths if very large.)
- To an unlined baking sheet, add mushrooms and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 7-9 min, until tender.
- Meanwhile, halve ciabatta rolls. Spread half of the garlic spread onto cut sides.
- Arrange directly on middle rack of the oven. Broil for 2-3 min, until toasted. (TIP: Keep an eye on them so that they don't burn!)
- In a large non-stick pan, melt remaining garlic spread over medium.
- When hot, add sausage and onion. Cook for 4-6 min, breaking up sausage into smaller pieces and stirring often onions are tender and sausage is cooked through.**
- Sprinkle Cream Sauce Spice Blend over sausage mixture. Cook for 30 sec, stirring until coated.
- Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 1-3 min, stirring often, until sauce thickens.
- Remove from heat. Cover to keep warm.
- While sauce simmers, add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Drain ravioli.
- Add mushrooms, spinach, ravioli and half the pasta water to the pan with sauce. (TIP: for a saucier pasta, add a 1 tbsp reserved pasta water at time until desired consistency is reached!) Season with salt and pepper, if you like, then toss to combine for 1 min, until spinach wilts.
- Divide double mushroom ravioli between bowls. Sprinkle Parmesan over top.
- Serve garlic toasts alongside.
If you've opted to add sausage, heat a large non-stick pan, melt remaining garlic spread over medium. When hot, add sausage and onion. Cook for 4-6 min, breaking up sausage into smaller pieces and stirring often until onions are tender and sausage is cooked through.** Sprinkle Cream Sauce Spice Blend over sauage mixture. Cook for 30 sec, stirring until coated. Follow the rest of the recipe as written.
1060
kcal
Calories
53
g
Fat
21
g
Saturated Fat
99
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
46
g
Protein
165
mg
Cholesterol
2630
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
with Parmesan, Spinach and Garlic Toast
with Parmesan, Spinach and Garlic Toast
with Parmesan, Spinach and Garlic Toast
