Mushroom Ravioli in a Tomato Cream Sauce

Name: Mushroom Ravioli in a Tomato Cream Sauce with Grape Tomatoes & Ricotta Dollop
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Tomato; 4 oz Ricotta Cheese; 1 tbsp Italian Seasoning; 14 oz Marinara Cup; 1 Mushroom; 2 tbsp Cream Cheese; 9 oz Mushroom; 2 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Grape Tomatoes & Ricotta Dollop

By Recipe0 System

Do you have a friend who is always turning heads? When it comes to pasta, ricotta is the pal who always steals the show. Add a generous dollop and people start staring. What’s not to love about a fluffy cloud of cheese perfectly positioned over a pile of mushroom ravioli dressed with a creamy tomato sauce? Just give folks at the table a heads-up before serving…We don’t want anyone getting whiplash!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Tomato
4 oz Ricotta Cheese
1 tbsp Italian Seasoning
14 oz Marinara Cup
1 Mushroom
2 tbsp Cream Cheese
9 oz Mushroom
2 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.
2

Heat a drizzle of olive oil in a large pan over medium heat. Add tomatoes and half the Italian seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes.

Stir in stock concentrate, cream cheese, half the marinara (all for 4), and ½ cup water (1⁄3 cup for 4). Bring to a simmer and cook until the cream cheese has melted and sauce has thickened, 1-3 minutes.

Immediately remove from heat.
3

Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
4

Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.

Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve.

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