---
title: Wild Mushroom Ravioli
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/wild-mushroom-ravioli-57728d61d545254d1d8b4567
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Eggs
  - Milk
tags:
  - Veggie
  - Spicy
rating: 3.5
rating_count: 845
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 511
  protein: 24
  fat: 26
  saturated fat: 12
  carbohydrates: 49
  sugar: 8
  fiber: 5
  cholesterol: 89
  sodium: 874
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Tomato/wild-mushroom-ravioli.avif"
---

Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Quarter @zucchini{2%unit} lengthwise before cutting into ¼-inch pieces. Halve, peel, and slice @shallot{2%unit} into thin rounds. Halve @grape tomatoes{8%ounce}. Finely chop @parsley{½%ounce}, reserving a few leaves for garnish.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over high heat. Add the zucchini. Cook, tossing, for ~{7%minutes}, until golden brown. Add the shallots, a pinch of @chili flakes{2%tsp} (to taste), and a drizzle of olive oil. Cook, tossing, for ~{3%minutes}, until shallots are softened. Add the tomatoes and reduce the heat to low.

Cook @mushroom ravioli{18%ounce} in the boiling water: Drop the ravioli into the boiling water. Cook for ~{7%minutes}, until tender. Drain using a #strainer{}, reserving ¼ cup pasta water.

Add @sour cream{8%tbsp}, half the @Parmesan cheese{½%cup}, and the reserved pasta water to the pan with the vegetables. Stir to combine. Season with @salt{}, @pepper{}, chopped parsley, and more chili flakes, if desired.

Add the drained ravioli to the pan. Increase the heat to medium and carefully stir to coat the ravioli in the sauce. Cook for ~{2%minutes}, until the sauce thickens. If it becomes too thick, add a splash of water.

Divide the ravioli between plates. Top with the remaining Parmesan cheese and reserved parsley leaves. Enjoy!