Creamy Mushroom Ravioli with Ricotta

🥘 Ingredients

• Italian seasoning
  2 tbsp
• butter
  2 tbsp
• cream sauce base
  8 oz
• crème fraîche
  4 tbsp
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• mushroom ravioli
  18 oz
• mushroom stock concentrate
  2 unit
• pepper
• ricotta cheese
  8 oz
• salt
• walnuts
  1 oz

🍳 Cookware

• large pot

1. 

   1

   Wash and dry produce. In a large pot , melt butter over medium-high heat. Add grape tomatoes and cook, stirring occasionally, until beginning to blister, 1-2 minutes. TIP: Reduce heat to medium if butter begins to burn. Add garlic powder and Italian seasoning ; stir to combine.

   butter: 2 tbsp, grape tomatoes: 8 oz, garlic powder: 2 tsp, Italian seasoning: 2 tbsp
2. 

   2

   Stir 1/2 cup water, cream sauce base , and mushroom stock concentrate into pot with tomatoes. Add mushroom ravioli ; stir to evenly coat. Cover pot and cook until ravioli are tender, ⏱️ 3 minutes . Uncover and reduce heat to medium. Cook, stirring constantly, until ravioli are fully cooked and sauce has thickened, 3-4 minutes. Remove pot from heat and add crème fraîche . Stir until combined. Taste and season with salt and pepper .

   cream sauce base: 8 oz, mushroom stock concentrate: 2 unit, mushroom ravioli: 18 oz, crème fraîche: 4 tbsp, salt, pepper
3. 

   3

   Divide mushroom ravioli and sauce between bowls; top with ricotta cheese and walnuts . Season ricotta with salt and pepper. Serve.

   ricotta cheese: 8 oz, walnuts: 1 oz