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 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.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Gluten)
113 g
Mushrooms
28 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 golden-brown and cooked through, 3-4 min per side.** Transfer to a plate.Thinly slice mushrooms.Reheat the same pan over medium-high.When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl 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 min.
Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1 min. Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then cover to keep warm.
While spinach wilts, add ravioli to the boiling water. Cook, stirring gently, until tender, 2-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain.
Add spinach and half the Parmesan to the pan with sauce. Season with salt and pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide ravioli between bowls. Top with creamy mushroom sauce and chicken.Sprinkle remaining Parmesan over top.
If you've opted to add chicken tenders, before cooking mushrooms, 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 ]golden-brown and cooked through, 3-4 min per side.** Transfer to a plate. Reuse the same pan to cook mushrooms.
Top final plates with chicken.
