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Ultimate Creamy Truffle Mushroom Ravioli
Ultimate Creamy Truffle Mushroom Ravioli

Ultimate Creamy Truffle Mushroom Ravioli

with Garlic Ciabatta, Rocket and Walnuts

Get 50% off 1st box + free snacks for life!

Looking for a taste of everyday luxury? This Ultimate Creamy Truffle Mushroom Ravioli is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.

Tags:
Veggie
Allergens:
Gluten
•Milk
•Egg
•Tree nuts
•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

1 unit(s)

Ciabatta

(Contains: Gluten)

120 grams

Sliced Mushrooms

250 grams

Spinach and Ricotta Ravioli

(Contains: Milk, Egg, Gluten May contain traces of: Senape, Soja)

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Truffle Zest

20 grams

Walnuts

(Contains: Tree nuts May contain traces of: Erdnüsse, Sesamsamen, Schalenfrüchte)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3295 kJ
Energy (kcal)788 kcal
Fat46.1 g
of which saturates21.7 g
Carbohydrate74.4 g
of which sugars14.5 g
Protein21.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Large Saucepan
•Large Frying Pan
•Colander

Instructions

Prep the Garlic Ciabatta
1

Peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Season with salt and pepper. Set aside for now. 

Bring a large saucepan of water to the boil with 1/2 tsp salt for the ravioli.

Fry the Mushrooms
2

While the water boils, preheat your grill to high.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan and stir-fry until browned, 5-6 mins. Season with salt and pepper.

Cook the Ravioli
3

Meanwhile, when your pan of water is boiling, add the ravioli and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Time for the Sauce
4

Once the mushrooms have browned, reduce the heat and add the remaining garlic. Stir-fry for a further 30 secs.

Stir in the water for the sauce (see pantry for amount) and wild mushroom paste. Bring to the boil, then simmer until the liquid has reduced, 5-6 mins. 

Meanwhile, grill your garlic ciabatta until golden, 6-7 mins.

Cheese Please
5

Once the sauce has reduced, stir in the creme fraiche and hard Italian style cheese.

Warm through, 1-2 mins, then remove from the heat. Add a splash of water to loosen if needed.

Stir through the truffle zest and season with salt and pepper. 

Serve Up
6

Share the cooked ravioli between your bowls and spoon over the truffle mushroom sauce. Sprinkle over the walnuts.

Cut the garlic bread in half diagonally and serve on the side along with the rocket.

Drizzle some olive oil and the balsamic glaze over the rocket to finish. 

Enjoy!

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