Cheese Ravioli and Mushroom Marinara

with zucchini and parsley

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We remember ravioli as a kid: Mom would spend all day in the kitchen, searching in the junk drawer for her favorite can opener to crack open the trusted Chef starts-with-a-B can. Well, you don’t need a can opener here. (But you do in life… how have you gotten to X years without one?) Instead of canned glop, we have fresh delicious ingredients, prepared in actual pots and pans. The tender ravioli, filled with gooey cheese, is so much better than the canned memories… but what isn't? Childhood was great, but adulthood has its own rewards. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • Info
    1 oz. Shaved Parmesan
  • ¼ tsp. Red Pepper Flakes
  • 8 fl. oz. Marinara Sauce
  • ¼ oz. Parsley
  • ½ tsp. Garlic Salt
  • 1 Zucchini
  • 8 oz. Cremini Mushrooms
  • Info
    9 oz. Precooked Mozzarella Cheese Ravioli

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    581
  • Carbohydrates
    51g
  • Fat
    29g
  • Protein
    25g
  • Sodium
    1797mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince parsley (no need to stem). Quarter mushrooms. Trim zucchini ends, quarter lengthwise, and cut into ½" pieces.

  • 2

    Cook the Ravioli

    Once water is boiling in medium pot, add ravioli and cook until al dente, 3-4 minutes. Drain ravioli in a colander. Set aside.

  • 3

    Start the Vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. Stir in garlic salt.

  • 4

    Finish the Vegetables

    Add zucchini to pan and stir occasionally until tender, 3-4 minutes. Add parsley (reserve a pinch for garnish), ravioli, and marinara. Bring to a simmer. Once simmering, stir occasionally until ravioli is warmed through, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with Parmesan, reserved parsley, and red pepper flakes (to taste). Bon appétit!

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