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Creamy Squash and Chicken Ravioli
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Creamy Squash and Chicken Ravioli

Creamy Squash and Chicken Ravioli

with Mushrooms and Spinach

Is it even possible to say no to rich butternut squash-stuffed ravioli and hearty mushrooms? Certainly not when they're cloaked in a velvety cream sauce and topped with juicy chicken and handfuls of Parmesan!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


serving amount

350 g

Squash Ravioli

(Contains Egg, Milk, Gluten)

113 g


28 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Vegetable Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

310 g

Chicken Tenders

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat37 g
Saturated Fat21 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber7 g
Protein56 g
Cholesterol255 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons


Cook chicken and mushrooms

Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate, then cover to keep warm. Thinly slice mushrooms. Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min. Add mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Season with salt and pepper. Add cooking wine. Cook, stirring often, until absorbed, 1-2 min.

Make sauce

Sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add cream and broth concentrate. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add spinach, then stir until wilted, 1-2 min. Remove from heat, then season with salt and pepper.

Cook ravioli

While spinach wilts, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain.

Finish ravioli

Add ravioli and half the Parmesan to the pan with sauce. Season with salt and pepper, then stir gently to coat ravioli. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)

Finish and serve

Divide ravioli between bowls. Top with chicken. Sprinkle remaining Parmesan over top.