Creamiest Mushroom Ravioli

Name: Creamiest Mushroom Ravioli with Parmesan and Heirloom Grape Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Mushroom; 1 unit Shallot; 4 oz Tomato; 1/4 oz Parsley; 1 tsp Red Pepper Flakes; 9 oz Mushroom; 4 tbsp Sour Cream; 1/4 cup Parmesan Cheese; 1 Mushroom; 1 tbsp Olive Oil; Salt; Black Pepper

with Parmesan and Heirloom Grape Tomatoes

By Recipe0 System

Getting stuffed inside pasta is pretty fly for a fungi: these ravioli are packed with big umami flavors thanks to a mix of hearty mushrooms. To match all that serious ’shroom personality, we’re adding a creamy Parmesan sauce and pieces of mushroom and tomato for their veggie appeal. The result is a colorful, hearty dish that’s guaranteed to become a pasta-night classic in your home.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Mushroom
1 unit Shallot
4 oz Tomato
1/4 oz Parsley
1 tsp Red Pepper Flakes
9 oz Mushroom
4 tbsp Sour Cream
1/4 cup Parmesan Cheese
1 Mushroom
1 tbsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and slice mushrooms into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot. Halve tomatoes. Pick a few parsley leaves from stems for garnish; finely chop the rest of the bunch.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring, until browned, 5-7 minutes. Add shallot, another drizzle of olive oil, and chili flakes to taste. Cook, stirring, until shallot is softened, 2-3 minutes.
3

Once water is boiling, add ravioli to pot. Reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. Carefully reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
4

Once shallot has softened, stir tomatoes into pan. Reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan, and ¼ cup reserved pasta cooking water (⅓ cup for 4 servings). Season with salt, pepper, chopped parsley, and a pinch more chili flakes if desired.
5

Add ravioli to pan and increase heat to medium. Gently stir to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.
6

Divide ravioli mixture between plates. Garnish with remaining Parmesan and reserved parsley leaves and serve.

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