Mushroom Ravioli in a Tomato Cream Sauce

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Marinara Cup
  28 oz
• butter
  2 tbsp
• cream cheese
  4 tbsp
• grape tomatoes
  8 oz
• mushroom ravioli
  18 oz
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• pepper
• ricotta cheese
  8 oz
• salt

🍳 Cookware

• medium pot
• large pan
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Cut any larger grape tomatoes in half lengthwise. Open ricotta cheese ; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper .

   grape tomatoes: 8 oz, ricotta cheese: 8 oz, olive oil: 1 tbsp, salt, pepper
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add tomatoes and half the Italian seasoning (all for 4 servings); cook, stirring occasionally, until tomatoes are slightly softened, 2-3 minutes. Stir in mushroom stock concentrate , cream cheese , half the Marinara Cup (all for 4 servings), and 1/2 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until the cream cheese has melted and the sauce is thickened, 1-3 minutes. Immediately remove from heat.

   Italian seasoning: 1 tbsp, mushroom stock concentrate: 2 unit, cream cheese: 4 tbsp, Marinara Cup: 28 oz
3. 

   3

   Once the water is boiling, add mushroom ravioli to the pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1/4 cup of the pasta cooking water, then drain in a strainer .

   mushroom ravioli: 18 oz
4. 

   4

   Add the drained ravioli and butter (1 tbsp for 2; 2 tbsp for 4 servings) to the pan with the sauce; toss to coat. If the sauce is too thick, stir in the reserved pasta cooking water 1 tbsp at a time until the ravioli is coated in a creamy sauce. Taste and season with salt and pepper . Divide the pasta between bowls. Dollop the ricotta in the center. Season with pepper and serve.

   butter: 2 tbsp, salt, pepper