Includes recyclable aluminum tray
This mushroom ravioli bake feels luxurious, with garlicky cream sauce, truffle zest, tender kale, and earthy crushed walnuts. But since you’ll cook the ravioli, sauce, and greens all together in our oven-ready tray, this delicious dish couldn’t be easier to assemble. The best part? Toss the tray when you're done for practically no cleanup!
Allergens
Utensils
Tags
Veggie Stock Concentrate
1 unit
Truffle Seasoning
2 g
Walnuts
0.5 ounce
Oven-Ready Tray
1 unit
Kale
4 ounce
Cream Sauce Base
4 ounce
Mushroom Ravioli
9 ounce
Mushroom Stock Concentrate
1 unit
Garlic Powder
1 teaspoon
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Gently separate ravioli. Remove and discard any large stems from kale.
In oven-ready tray, mix together cream sauce base, veggie stock concentrate, mushroom stock concentrate, garlic powder, and as much truffle seasoning as you like until thoroughly combined. (For 4 servings, divide between two trays.)
Stir in ⅓ cup water (⅓ cup water in each tray for 4). Add ravioli and stir until evenly coated (for 4, divide ravioli between two trays).
Top ravioli mixture with kale. TIP: Spread the kale out, making sure no leaves hang over the edges of your tray!
Cover tray tightly with foil; bake on middle rack until ravioli are al dente, 25-30 minutes.
Meanwhile, lightly crush walnuts in their bag using the bottom of a mug.
Carefully remove foil from tray. Stir mushroom ravioli bake until kale is incorporated and everything is coated in sauce. Taste and season with salt and pepper if desired.
Divide ravioli bake between plates. Sprinkle with walnuts and serve.
530
kcal
Calories
29
g
Fat
14
g
Saturated Fat
54
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
17
g
Protein
90
mg
Cholesterol
1210
mg
Sodium
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
