Creamy Mushroom, Prosciutto & Ricotta Ravioli
with Green Veg & Lemon
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- Almond
- Crustaceans
- Pistachio
- Molluscs
- Pine nut
- Walnut
- Hazelnut
- Cashew
- Fish
- Soy
- May contain traces of allergens
Indulge in trattoria-style luxury with mushroom ravioli, brimming with a rich, earthy filling. Gently tossed with smokey charred zucchini, tender baby spinach and dollops of velvety ricotta, it’s a luscious, ready-made dinner that delivers restaurant-quality decadence straight to your plate.
Ingredients
2
Zucchini
2
Garlic
1
Lemon
1
Mushroom Ravioli
(Contains: Wheat, Gluten, Eggs, Milk May be present: Almond, Crustaceans, Pistachio, Molluscs, Pine nut, Walnut, Hazelnut, Cashew, Fish, Soy)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Baby Spinach Leaves
1
Ricotta
(Contains: Milk)
100 g
Prosciutto
(Contains: Milk May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
- Thinly slice zucchini into rounds.
- Place zucchini on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
- Meanwhile, finely chop garlic.
- Zest lemon to get a pinch, then slice into wedges.
- When the zucchini has 5 minutes remaining, half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook mushroom ravioli over high heat, until al dente, 3 minutes.
- Reserve pasta water (1/4 cup per person). Drain ravioli and return to the saucepan.
TIP: The pasta will naturally separate as it cooks!
- Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil.
- Cook garlic and herb & mushroom seasoning and until fragrant, 1 minute.
- Add light cooking cream, lemon zest and reserved pasta water, and simmer until slightly thickened, 2-3 minutes.
- Remove pan from heat, stir through charred zucchini, baby spinach leaves, a generous squeeze of lemon juice and cooked ravioli. Season to taste.
- Divide charred zucchini and mushroom ravioli between bowls.
- Dollop over small spoonfuls of ricotta and top with prosciutto. Garnish with a pinch of chilli flakes (if using!) and serve with any remaining lemon wedges. Enjoy!
