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SuperQuick Double Mushroom Ravioli
15-Min Meal
Very High Fibre
Quick
New
SuperQuick Double Mushroom Ravioli

with Parmesan, Spinach and Garlic Toast

3 min
Difficulty: 1/3
Canadian

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) • Mushrooms • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Garlic spread (soy) (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) • 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)) • Spinach • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract).

Allergens

Barley
Walnuts
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Colander

Tags

Very High Fibre
Regional-specialty
Quick
New
Pasta-noodles
Ingredients
Mushroom Ravioli

Mushroom Ravioli

350 g

Onion, chopped

Onion, chopped

56 g

Vegetable Broth Concentrate

Vegetable Broth Concentrate

1 unit(s)

Cream Sauce Spice Blend

Cream Sauce Spice Blend

10 g

Cream

Cream

56 mL

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Ciabatta Roll

Ciabatta Roll

1 unit(s)

Garlic Spread

Garlic Spread

2 tbsp

Mushrooms

Mushrooms

113 g

Baby Spinach

Baby Spinach

28 g

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

0.5 tbsp

Preparation
1
Prep and broil mushrooms

  • 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.

2
Make garlic toast

  • Meanwhile, halve ciabatta rolls. Spread half of the garlic spread onto cut sides. 
  • Arrange directly on the middle rack of the oven. Broil for 2-3 min, until toasted. (TIP: Keep an eye on them so that they don't burn!)

3
Make sauce

  • In a large non-stick pan, melt remaining garlic spread over medium. 
  • When hot, add onions. Cook for 3-4 min, stirring often, until tender. 
  • Sprinkle Cream Sauce Spice Blend over onions. 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. 

4
Cook ravioli

  • While sauce simmers, add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until ravioli is tender but still firm to the bite.
  • Reserve 1/2 cup (1 cup) pasta water. Drain ravioli.

5
Finish ravioli

  • To the pan with sauce, add mushrooms, spinach, ravioli and half the pasta water. (TIP: For a saucier pasta, add 1 tbsp reserved pasta water at time, until desired consistency is reached!) Season with salt and pepper, then toss for 1 min, until spinach wilts. 

6
Finish and serve

  • Divide double mushroom ravioli between bowls. Sprinkle Parmesan over top. 
  • Serve garlic toast alongside. 

Nutrition per serving

820

kcal

Calories

39

g

Fat

16

g

Saturated Fat

93

g

Carbohydrate

6

g

Sugar

6

g

Dietary Fiber

26

g

Protein

90

mg

Cholesterol

2060

mg

Sodium

0.5

g

Trans Fat

750

mg

Potassium

225

mg

Calcium

6.5

mg

Iron

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