By Hello Fresh
Cooking Time: 30 mins
Nutrition: 510 Calories
- Zucchini- 2
- Shallot- 2
- Heirloom Grape Tomatoes- 8 oz
- Parsley- 1/2 oz
- Chili Flakes- 2 tsp
- Mushroom Ravioli- 18 oz
- Sour Cream- 8 tbsp
- Parmesan Cheese- 1/2 cup
- Veggie Stock Concentrate- 2
1 PREP Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut crosswise into ¼-inch-thick triangles. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. Pick a few parsley leaves from stems for garnish, then finely chop the rest of the bunch.
2 COOK VEGGIES. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste), and a drizzle of olive oil. Cook, tossing, until shallot is softened, 2-3 minutes.
3 BOIL RAVIOLI Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
4 MAKE SAUCE Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, half the Parmesan, stock concentrate, and ¼ cup pasta cooking water. Season with salt, pepper, chopped parsley, and more chili flakes (to taste).
5 TOSS RAVIOLI Add ravioli to pan, increase heat to medium, and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.
6 PLATE AND SERVE. Divide ravioli mixture between plates, then garnish with remaining Parmesan and reserved parsley leaves and serve.