Creamiest Mushroom Ravioli

Name: Creamiest Mushroom Ravioli with Zucchini and Heirloom Grape Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Zucchini; 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 Egg; 1 tbsp Olive Oil; Salt; Black Pepper

with Zucchini 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 zucchini 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

1 Zucchini
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 Egg
1 tbsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut crosswise into ¼-inch-thick triangles. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest of the bunch.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, 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, about 4 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
4

Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan, and ¼ cup pasta cooking water. Season with salt, pepper, chopped parsley, and more chili flakes to taste.
5

Add ravioli to pan, increase heat to medium, and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.
6

Divide ravioli mixture between plates, then garnish with remaining Parmesan and reserved parsley leaves and serve.

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