Wild Mushroom Ravioli

With a Fresh Parsley Butter Sauce and Walnuts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

Making homemade pasta at home might sound like a complicated undertaking, but we've made it simple and easy for you. We stuffed tender ravioli with earthy wild mushrooms and smothered 'em with a light and fresh parsley butter sauce and walnuts. Handmade artisanal ravioli will make you feel fancy, even when you're lounging at home in your sweats.

In Your Box (serves 2)

  • 1 Shallot
  • 3 Garlic Cloves
  • Info
    ½ oz. Flour
  • Info
    1¼ oz. Walnuts
  • 8 oz. Wild Mushrooms
  • Info
    1 Pack of Wonton Wrappers
  • 4 Parsley Sprigs
  • Info
    1⅘ oz. Butter
  • Nutrition (per serving)

  • Calories
    792
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg
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Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Roughly chop the parsley and the garlic. Chop the shallot in to a small dice. Chop ¾ of the mushrooms in to a small dice. Thinly slice the remaining mushrooms in to slices.

  • Step 2 - Make the Wild Mushroom Filling
    2

    Make the Wild Mushroom Filling

    Heat a large sauté pan over medium heat. Add 1½ Tbsp. olive oil to the pan, and once warm, add the garlic and the shallot. Cook for about 1-2 minutes, or until translucent. When translucent, add the chopped mushrooms and half the parsley. Cook for an additional 2-3 minutes, or until mushrooms are beginning to brown and are fork-tender. Stir in the flour until all the mushrooms are coated and mixture thickens. Season with salt and pepper to taste. Remove from heat and let cool.

  • Step 3 - Prepare the Ravioli
    3

    Prepare the Ravioli

    Fill a small bowl with water for the sealing of the ravioli. Individually lay the won ton wrappers out on a sheet tray or table. Place 1 Tbsp. of mushroom filling in the middle of each sheet. Dip your finger in the water. Rub your wet finger around all four sides of the ravioli. Lay another sheet on top and seal the ravioli with a fork along all edges. For a good seal, make sure no filling is stuck in the edges and that you press the fork down firmly. Repeat the process until all ravioli are done.

  • Step 4 - Cook the Ravioli
    4

    Cook the Ravioli

    When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 6 to 12 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface, and are opaque in the center. Be gentle!

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Heat a small sauté pan over medium heat. Place the butter in the pan until melted. Add the sliced mushrooms and slowly sweat until tender and beginning to brown. Stir in remaining parsley and salt and pepper to taste.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Lay ravioli gently in the middle of the plate. Spoon the butter sauce over the ravioli. Crumble walnuts over the top of the pasta. Finish with a crack of fresh black pepper.