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Hello Fresh Mushroom Ravioli, Creamiest
Hello Fresh Mushroom Ravioli, Creamiest
23.4 oz
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About
Ingredients
Mushroom Ravioli (Filling Ingredients: Portobello Mushroom, Cremini Mushroom, Ricotta Cheese (Pasteurized Whole Milk, Vinegar, Salt), Bread Crumbs (Wheat Flour, Sugar, Yeast, Salt), Mozzarella Cheese (Pasteurized Milk, Cheese Enzymes, Salt, Enzymes, Powdered Cellulose to Prevent Caking), Durum Wheat Flour, Butter, Romano Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose to Prevent Caking), Sea Salt, Porcini Powder, Garlic, Rosemary, Black Pepper, Thyme), Pasta Ingredients: Durum Wheat Flour, Eggs, Water, Sea Salt, Porcini Base)), Grape Tomatoes, Mushrooms, Shallot, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-Caking Agent [Potato Starch, Powdered Cellulose, Natamycin]), Sour Cream (Cultured Milk & Cream, Contains Less than 2% of Each of the Following: Modified Food Starch, Sodium Tripolyphosphate, Carrageenan, Calcium Sulfate, Locust Bean Gum, Guar Gum, Lactic Acid, Water, Citric Acid, Natural Flavor [Milk] and Potassium Sorbate [Preservative]), Veggie Stock Concentrate (Vegetable Extracts (Tomato, Mushroom, Onion, Carrot and Celery)), Chili Flakes.
Directions
4 Simple Steps: 1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice mushrooms. Halve tomatoes. Halve, peel, and thinly slice shallot. 2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring often, until browned, 5-7 minutes. Season with salt and pepper. Add 1 tbsp butter, shallot, and chili flakes to taste. Cook until shallot is softened, 2-3 minutes. 3. Once water Is boiling, add ravioli to pot. Reduce heat to low. Cool, until ravioli are tender and float to the top, about 4 minutes. Reserve 1/2 cup pasta cooking water, move pot from heat. 4. Once shallot is softened, stir tomatoes into pan. Reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan, 1 tbsp butter, and half the reserved pasta cooking water. Season with salt and pepper. Using a slotted spoon, transfer ravioli to pan. Gently stir to coat in sauce, Let simmer until sauce is slightly thickened, 1-2 minutes. Tip: If sauce gets too thick, stir in remaining reserved cooking water, a splash at a time, until creamy. Divide finished ravioli between plates. Garnish with remaining Parmesan and chili flakes to taste.
Keep refrigerated.
Don't forget to stock up on salt, pepper, butter, and olive oil. We've got the rest covered.
Warnings
Contains: eggs, milk, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 410
- Total Fat 15g19%
- Saturated Fat 8g40%
- Cholesterol 65mg22%
- Sodium 920mg40%
- Total Carbohydrate 49g18%
- Dietary Fiber 5g18%
- Sugars 8g
- Protein 21g
Ingredients
Mushroom Ravioli (Filling Ingredients: Portobello Mushroom, Cremini Mushroom, Ricotta Cheese (Pasteurized Whole Milk, Vinegar, Salt), Bread Crumbs (Wheat Flour, Sugar, Yeast, Salt), Mozzarella Cheese (Pasteurized Milk, Cheese Enzymes, Salt, Enzymes, Powdered Cellulose to Prevent Caking), Durum Wheat Flour, Butter, Romano Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose to Prevent Caking), Sea Salt, Porcini Powder, Garlic, Rosemary, Black Pepper, Thyme), Pasta Ingredients: Durum Wheat Flour, Eggs, Water, Sea Salt, Porcini Base)), Grape Tomatoes, Mushrooms, Shallot, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-Caking Agent [Potato Starch, Powdered Cellulose, Natamycin]), Sour Cream (Cultured Milk & Cream, Contains Less than 2% of Each of the Following: Modified Food Starch, Sodium Tripolyphosphate, Carrageenan, Calcium Sulfate, Locust Bean Gum, Guar Gum, Lactic Acid, Water, Citric Acid, Natural Flavor [Milk] and Potassium Sorbate [Preservative]), Veggie Stock Concentrate (Vegetable Extracts (Tomato, Mushroom, Onion, Carrot and Celery)), Chili Flakes.
Directions
4 Simple Steps: 1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice mushrooms. Halve tomatoes. Halve, peel, and thinly slice shallot. 2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring often, until browned, 5-7 minutes. Season with salt and pepper. Add 1 tbsp butter, shallot, and chili flakes to taste. Cook until shallot is softened, 2-3 minutes. 3. Once water Is boiling, add ravioli to pot. Reduce heat to low. Cool, until ravioli are tender and float to the top, about 4 minutes. Reserve 1/2 cup pasta cooking water, move pot from heat. 4. Once shallot is softened, stir tomatoes into pan. Reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan, 1 tbsp butter, and half the reserved pasta cooking water. Season with salt and pepper. Using a slotted spoon, transfer ravioli to pan. Gently stir to coat in sauce, Let simmer until sauce is slightly thickened, 1-2 minutes. Tip: If sauce gets too thick, stir in remaining reserved cooking water, a splash at a time, until creamy. Divide finished ravioli between plates. Garnish with remaining Parmesan and chili flakes to taste.
Keep refrigerated.
Don't forget to stock up on salt, pepper, butter, and olive oil. We've got the rest covered.
Warnings
Contains: eggs, milk, wheat.
Common questions
Learn more about how to place an order here.
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