Wild Mushroom Ravioli
with Grape Tomatoes, Zucchini, and Chili
Wild Mushroom Ravioli
Tender ravioli tossed with earthy mushrooms, juicy grape tomatoes, zucchini, and a hint of chili for a bright, savory pasta dish with gentle heat.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 4 ounce Grape Tomatoes
- 9 ounce Mushroom Ravioli
- ¼ cup Parmesan Cheese
- ¼ ounce Parsley
- 1 unit Shallot
- 4 tablespoon Sour Cream
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories511
Protein24g
Carbs49g
Fat26g
Tags:
VeggieCalorie SmartFiber SmartSpicy
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, use a plant-based sour cream and skip the parmesan or replace it with a vegan hard cheese. For gluten-free, swap in gluten-free ravioli; for egg-free, choose a filled pasta that’s made without eggs.
What to serve with it
Serve with a crisp green salad or garlicky greens to balance the richness. Warm crusty bread and a light white wine or sparkling water fit the spicy, cheesy flavors well.
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