Mushroom & Ricotta Ravioli

Name: Mushroom & Ricotta Ravioli with Rana Pasta & Charred Zucchini
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Zucchini; 2 Garlic; 1 Lemon; 1 Mushroom Ravioli; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 1 packet Baby Spinach Leaves; 1 Ricotta; 1 drizzle olive oil

with Rana Pasta & Charred Zucchini

Abigail D'SouzaUpdated on September 16, 2026

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Calories

:

687 kcal

Protein

:

24.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Veggie

Allergens:

Gluten
Eggs
Milk
Wheat
Soy
Hazelnut
Walnut
Pistachio
Molluscs
Crustaceans
Soy
Pine nut
Cashew
Fish
Almond
May contain traces of allergens

Indulge in pure trattoria-style luxury with Rana's fresh mushroom ravioli, brimming with a rich, earthy filling that delivers restaurant-quality decadence straight to your plate. Gently tossed with smokey charred zucchini, tender baby spinach and dollops of velvety ricotta, it's a luscious, ready-made dinner that punches well above its weight.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Zucchini

2

Garlic

1

Lemon

1

Mushroom Ravioli

(Contains: Gluten, Eggs, Milk, Wheat May be present: Hazelnut, Walnut, Pistachio, Molluscs, Crustaceans, Soy, Pine nut, Cashew, Fish, Almond)

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)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories687 kcal

Energy (kJ)2870 kJ

Fat37.6 g

of which saturates18.6 g

Carbohydrate54.3 g

of which sugars14.4 g

Dietary Fibre4.9 g

Protein24.9 g

Sodium1550 mg

Potassium39.2 mg

Calcium4.3 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

1

• 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.

2

• Meanwhile, finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges.

3

• When the zucchini has 5 minutes remaining,
half-fill a large saucepan with boiling water and add
a generous pinch of salt.
• Cook Rana mushroom ravioli over high heat until
‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients). Drain
ravioli and return to the saucepan.
TIP: Fresh pasta moves quickly! 3 minutes is all it needs
to hit that perfect ‘al dente’ bite.
TIP: The pasta will naturally separate as it cooks!

4

• Meanwhile, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• Cook garlic and herb & mushroom seasoning until
fragrant, 1 minute.
• Add light cooking cream, lemon zest and the
reserved pasta water and simmer until slightly
thickened, 2-3 minutes.

5

• Remove frying pan from the heat, then stir through
charred zucchini, baby spinach leaves, a generous
squeeze of lemon juice and cooked ravioli. Season
to taste with salt and pepper.