SuperQuick Double Mushroom Ravioli & Bacon

15-Min Meal

SuperQuick

with Garlic Toasts

3 min

Difficulty: 1/3

Canadian

This super-easy and super-quick 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) • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat 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

Barley

Walnuts

Oats

Rye

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

SuperQuick

Ingredients

Mushroom Ravioli

350 g

Onion, chopped

56 g

Vegetable Broth Concentrate

1 unit(s)

Cream Sauce Spice Blend

10 g

Cream

56 mL

Parmesan Cheese, shredded

0.25 cup

Ciabatta Roll

1 unit(s)

Garlic Spread

2 tbsp

Mushrooms

113 g

Baby Spinach

28 g

Bacon Strips

100 g

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

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.
Cut bacon crosswise into 1/4-inch pieces.

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!)

Heat a large non-stick pan over medium.
When hot, add bacon. Cook for 5-8 min, flipping occasionally, until crispy.**
Transfer bacon to a paper towel-lined cutting board. Set aside. Discard bacon fat.
In the same 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.

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. 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 and bacon over top.
Serve garlic toasts alongside.

If you've opted to add bacon, cut crosswise into 1/4-inch pieces.

If you've opted to add bacon, before making sauce, cook in the same pan for 5-8 min, flipping occasionally, until crispy.** Transfer bacon to a paper towel-lined cutting board. Discard bacon fat, then proceed with sauce.