Ravioli with Mushrooms

Today, we have a dish from the Italian cuisine on the menu: fresh ravioli filled with pumpkin in a sauce with sautéed mushrooms, Parmesan cheese, fresh thyme, and a splash of cream. Served with a portion of roasted and steamed vegetables. Deliciously pure and full of flavour!

mushrooms, fennel, white onion, courgette, green beans, spinach, garlic, fresh rosemary, thyme, Parmesan cheese [milk], cream [lactose, milk], pumpkin ravioli [lactose, milk, gluten, egg], organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, sulfiet.

MicrowaveMarleen's choice

Heat the ravioli and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 min

Preheat the ravioli and vegetables covered with an ovenproof plate or aluminium foil for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Note: the ravioli may become a bit dry, add a tablespoon of water before heating if necessary. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy113,3 kcal

Fat3,6 g

of which saturated2,25 g

Carbohydrates10,54 g

Dietary fibre1,91 g

Protein5,73 g

Salt0,38 g

Average weight: 540 g

Last on the menu on 29 September 2026. View current menu →

Ravioli with Mushrooms

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