Creamy Mushroom Ravioli with Ricotta

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

4 ounce Grape Tomatoes

1 teaspoon Garlic Powder

1 tablespoon Italian Seasoning

4 ounce Cream Sauce Base

1 unit Mushroom Stock Concentrate

9 ounce Mushroom Ravioli

2 tablespoon Crème Fraîche

4 ounce Ricotta Cheese

½ ounce Walnuts

Salt

Pepper

Butter

Instructions

• Wash and dry produce. • In a large pot, melt 2 TBSP butter (4 TBSP for 4 servings) over medium-high heat. Add tomatoes and cook, stirring occasionally, until beginning to blister, 1-2 minutes. TIP: Reduce heat to medium if butter begins to burn. • Add garlic powder and Italian Seasoning; stir to combine.

• Stir 1⁄2 cup water (1 cup for 4 servings), cream sauce base, and stock concentrate into pot with tomatoes. • Add ravioli; stir to evenly coat. • Cover pot and cook until ravioli are tender, 3 minutes. Uncover and reduce heat to medium. Cook, stirring constantly, until ravioli are fully cooked and sauce has thickened, 3-4 minutes. • Remove pot from heat and add crème fraîche. Stir until combined. Taste and season with salt and pepper.

• Divide mushroom ravioli and sauce between bowls; top with ricotta and walnuts. Season ricotta with salt and pepper. Serve.

Nutrition

• Calories: 730 kcal
• Lipides Totaux: 51 g
• Lipides Saturés: 28 g
• Cholestérol: 165 mg
• Sodium: 1040 mg
• Glucides Totaux: 53 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 8 g
• Protéines: 19 g