Mushroom Ravioli in a Tomato Cream Sauce

🥘 Ingredients

• butter
  1 tbsp
• cream cheese
  2 oz
• grape tomatoes
  1 c
• italian seasoning
  1 tsp
• marinara cup
  1 c
• mushroom ravioli
  12 oz
• mushroom stock concentrate
  1 unit
• olive oil
  1 tsp
• ricotta cheese
  ½ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   grape tomatoes ricotta cheese italian seasoning marinara cup mushroom stock concentrate cream cheese mushroom ravioli olive oil butter

   grape tomatoes: 1 c, ricotta cheese: ½ cup, italian seasoning: 1 tsp, marinara cup: 1 c, mushroom stock concentrate: 1 unit, cream cheese: 2 oz, mushroom ravioli: 12 oz, olive oil: 1 tsp, butter: 1 tbsp
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Cut any larger tomatoes in half lengthwise. Open ricotta cheese; stir in olive oil and a pinch of salt and pepper.
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add grape tomatoes and half the italian seasoning; cook, stirring occasionally, until slightly softened ⏱️ 3 minutes . Stir in mushroom stock concentrate, cream cheese, half the marinara cup, and ½ cup water. Bring to a simmer and cook until the cream cheese has melted and sauce has thickened ⏱️ 3 minutes . Immediately remove from heat.
4. 

   4

   Once water is boiling, add mushroom ravioli to pot. Cook until tender and floating to the top ⏱️ 4 minutes . Reserve ¼ cup pasta cooking water, then drain.
5. 5

   Add drained ravioli and butter to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 tbsp at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. Divide pasta between bowls. Dollop ricotta cheese in the center. Season with pepper and serve.