Gluten Free Beef Ravioli With Brown Mushrooms, Baby Kale And Thyme

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15 Minutes Prep
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2 Servings

Savour the gorgeous flavours of Italy with this fabulous gluten free beef ravioli recipe. Packed with baby kale, brown mushrooms and thyme, this recipe makes our mouth water.

Ingredient List

  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 1 clove garlic, finely chopped
  • Small check mark in a circle icon 250g Swiss Brown or Portobello mushrooms, sliced
  • Small check mark in a circle icon 6 sprigs of fresh thyme, leaves removed
  • Small check mark in a circle icon Sea salt
  • Small check mark in a circle icon Cracked black pepper
  • Small check mark in a circle icon ¼ cup (60ml) cream
  • Small check mark in a circle icon 2 handfuls baby kale leaves
  • Small check mark in a circle icon 280g Latina™ Fresh Gluten Free Beef Ravioli
  • Small check mark in a circle icon Grated Parmesan to serve

Preparation

  1. Heat a generous amount of olive oil in a large frying pan, over medium-high heat; add garlic, mushrooms and fresh thyme. Cook, stirring occasionally until tender, 4 – 5 minutes.
  2. Season with sea salt and black pepper to taste. Add cream and baby kale leaves and cook for another minute until leaves are wilted.
  3. Add Latina™ Fresh Gluten Free Beef Ravioli to a large pot of boiling water. Reduce heat to low and cook for 5 minutes, drain and toss with mushrooms in pan. Serve with Parmesan cheese.

Featuring

Gluten Free Beef Ravioli 280g