Fast Mushroom and Prosciutto Ravioli

Nutrition per serve

Ingredients

• 200g mushrooms
• 100g silverbeet
• 25g parmesan
• 10g pepper and garlic seasoning
• 325g mushroom, prosciutto and cheese ravioli
• 1pcs olive oil
• 10ml extra virgin olive oil
• 3ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta (speed things up by using your kettle to boil the water). Wipe the mushrooms clean, then thickly slice. Thinly slice the silverbeet, keeping the stems and leaves separate. Finely grate the parmesan.
2. Step 2 — Brown mushrooms
   Heat a generous drizzle of olive oil in a medium deep frypan over high heat. Cook the mushrooms, stirring occasionally, for 4-5 mins until golden. Remove from the pan.
3. Step 3 — Cook silverbeet
   Heat a drizzle of olive oil in the frypan over medium-high heat. Cook the silverbeet stems, stirring occasionally, for 3 mins or until softened. Add half the pepper and garlic seasoning* (reduce the seasoning for a milder pepper kick) and cook, stirring, for 1 min or until fragrant. Add the silverbeet leaves and cook, covered, for 1-2 mins until wilted.
4. Step 4 — Cook ravioli
   Meanwhile, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the ravioli.
5. Step 5 — Make sauce
   Add the mushrooms, reserved cooking water, half the parmesan, 2 tsp extra virgin olive oil and ½ tsp balsamic vinegar to the silverbeet and cook, stirring, for 1 min or until heated through. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the ravioli to the sauce and gently stir until the sauce coats the ravioli (handle the ravioli with care to ensure they don't break). Divide the ravioli and sauce among bowls. Scatter with the remaining parmesan to serve.

Allergens

Sulphites, Milk, Gluten, Sesame, Soy, Wheat, Egg