Mushroom ravioli with mushroom sauce
Italy’s Alps and Apennine mountains are flourishing grounds for its citizens’ favourite mushrooms. Indeed, in autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. It’s these wonderful mushrooms that, together with ricotta cheese, shallots and several foraged herbs come together to create the filling of this week’s ravioli.
Our ravioli make for an ideal match to lap up our mighty mushroom sauce.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water up to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-2½ minutes (our fresh pasta is delicate so please make sure the water is only gently simmering!). Stir gently to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2 tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Mushroom Ravioli (64%) ((Pasta Sheet (52%) (Durum WHEAT Semolina, Spinach, Nutmeg Powder ), Filling (48%) (Mix Mushrooms (50%), Potato, Onion, Grana Padano DOP Cheese (MILK, Salt, Rennet, Preservative: Lysozyme EGG's Protein), Breadcrumbs (WHEAT Flour, Yeast, Salt), Garlic, Thyme, Sage, Salt, Sunflower Oil, Extra Virgin Olive Oil, Pea Fibre, Black Pepper, Nutmeg Powder), Mushroom  Sauce (32%) (Single Cream (MILK), Mushrooms (41%) (Oyster, Nameko, Shiitake, Slippery Jack, Porcini), Onion, Sunflower Oil, Extra Virgin Olive Oil, Parsley, Garlic, Brown Miso Paste (Whole SOYBEANS, Cultured Brown Rice, Sea Salt, Water), Salt, Corn Starch, Thyme, Black Pepper, Bay Leaf).
Net weight: 280g
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 616Â kcal
An adult needs around 2000kcal per day
Following nutritional information as per 100g:
Energy 923 KJ
Energy 220 Kcal
Fat 9.8 g
Of which saturates 3.8 g
Carbohydrate 22.6 g
Of which sugars 1.5g
Protein 9.3g
Salt 0.55g
Â
Original: $8.71
-70%$8.71
$2.61
Description
Italy’s Alps and Apennine mountains are flourishing grounds for its citizens’ favourite mushrooms. Indeed, in autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. It’s these wonderful mushrooms that, together with ricotta cheese, shallots and several foraged herbs come together to create the filling of this week’s ravioli.
Our ravioli make for an ideal match to lap up our mighty mushroom sauce.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water up to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-2½ minutes (our fresh pasta is delicate so please make sure the water is only gently simmering!). Stir gently to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2 tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Mushroom Ravioli (64%) ((Pasta Sheet (52%) (Durum WHEAT Semolina, Spinach, Nutmeg Powder ), Filling (48%) (Mix Mushrooms (50%), Potato, Onion, Grana Padano DOP Cheese (MILK, Salt, Rennet, Preservative: Lysozyme EGG's Protein), Breadcrumbs (WHEAT Flour, Yeast, Salt), Garlic, Thyme, Sage, Salt, Sunflower Oil, Extra Virgin Olive Oil, Pea Fibre, Black Pepper, Nutmeg Powder), Mushroom  Sauce (32%) (Single Cream (MILK), Mushrooms (41%) (Oyster, Nameko, Shiitake, Slippery Jack, Porcini), Onion, Sunflower Oil, Extra Virgin Olive Oil, Parsley, Garlic, Brown Miso Paste (Whole SOYBEANS, Cultured Brown Rice, Sea Salt, Water), Salt, Corn Starch, Thyme, Black Pepper, Bay Leaf).
Net weight: 280g
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 616Â kcal
An adult needs around 2000kcal per day
Following nutritional information as per 100g:
Energy 923 KJ
Energy 220 Kcal
Fat 9.8 g
Of which saturates 3.8 g
Carbohydrate 22.6 g
Of which sugars 1.5g
Protein 9.3g
Salt 0.55g
Â
