All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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!
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.
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.
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