ingredients
serving amount24
1 unit
Zucchini
1 unit
Shallot
4 ounce
Grape Tomatoes
¼ ounce
Parsley
1 teaspoon
Chili Flakes
9 ounce
Mushroom Ravioli
(ContainsWheat,Egg,Milk)
4 tablespoon
Sour Cream
(ContainsMilk)
¼ cup
Parmesan Cheese
(ContainsMilk)
1 unit
Vegetable Stock Concentrate
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
1
Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut crosswise into ¼-inch-thick triangles. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest of the bunch.
Cook Veggies
2
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, until shallot is softened, 2-3 minutes.
Boil Ravioli
3
Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
Make Sauce
4
Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, half the Parmesan, stock concentrate, and ¼ cup pasta cooking water. Season with salt, pepper, chopped parsley, and more chili flakes (to taste).
Toss Ravioli
5
Add ravioli to pan, increase heat to medium, and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.
Plate and Serve
6
Divide ravioli mixture between plates, then garnish with remaining Parmesan and reserved parsley leaves and serve.
Nutrition Values/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber5 g
Protein25 g
Cholesterol90 mg
Sodium960 mg
