Mushroom Ravioli & Turkey

🥘 Ingredients

• butter
  1 tbsp
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• garlic
  2 cloves
• grape tomatoes
  1 c
• ground turkey
  8 oz
• mushroom ravioli
  12 oz
• mushroom stock concentrate
  1 tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• thyme
  2 tsp

🍳 Cookware

• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel, and very thinly slice shallot . Peel and thinly slice garlic . Strip thyme leaves from stems.

   shallot: 1 unit, garlic: 2 cloves, thyme: 2 tsp
2. 

   2

   Once water is boiling, gently add mushroom ravioli to pot. Immediately reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, ⏱️ 4 minutes . Reserve 1/3 cup pasta cooking water, then drain. Keep empty pot handy.

   mushroom ravioli: 12 oz
3. 

   3

   Heat cooking oil in a large pan over medium-high heat. Add ground turkey and cook until browned, ⏱️ 4 minutes . Add shallot, garlic, and grape tomatoes . Lightly season with salt and pepper. Cook, gently pressing on tomatoes as they begin to soften, until shallot starts to caramelize and tomatoes are lightly blistered, ⏱️ 4 minutes . Remove pan from heat.

   cooking oil: 2 tbsp, ground turkey: 8 oz, grape tomatoes: 1 c
4. 

   4

   Add reserved pasta cooking water to pot over medium-high heat; bring to a simmer. Whisk in mushroom stock concentrate , sour cream , and cream cheese until smooth. Continue to cook, whisking, until thickened, ⏱️ 1 minutes . Add thyme leaves and butter ; cook until thyme is fragrant and butter has melted, ⏱️ 30 seconds . Add drained ravioli to pan with sauce; gently toss until thoroughly coated. Season with salt and pepper to taste. Divide pasta between bowls and top with tomato mixture. Serve.

   mushroom stock concentrate: 1 tsp, sour cream: 2 tbsp, cream cheese: 2 oz, butter: 1 tbsp