Creamy Mushroom Ravioli with Ricotta

🥘 Ingredients

• Italian seasoning
  1 tsp
• butter
  2 tbsp
• cream sauce base
  1 c
• crème fraîche
  2 tbsp
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• mushroom ravioli
  8 oz
• mushroom stock concentrate
  1 unit
• pepper
  ½ tsp
• ricotta cheese
  ¼ cup
• salt
  1 tsp
• walnuts
  2 tbsp
• water
  ½ cup

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a large pot , melt butter over medium-high heat. Add grape tomatoes and cook, stirring occasionally, until beginning to blister, ⏱️ 2 minutes . Add garlic powder and Italian seasoning ; stir to combine.

   butter: 2 tbsp, grape tomatoes: 1 c, garlic powder: 1 tsp, Italian seasoning: 1 tsp
3. 

   3

   Stir in water , cream sauce base , and mushroom stock concentrate . Add mushroom ravioli and 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, ⏱️ 4 minutes . Remove pot from heat and add crème fraîche . Stir until combined. Taste and season with salt and pepper .

   water: ½ cup, cream sauce base: 1 c, mushroom stock concentrate: 1 unit, mushroom ravioli: 8 oz, crème fraîche: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
4. 4

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

   ricotta cheese: ¼ cup, walnuts: 2 tbsp