Creamy Squash and Chicken Tender Ravioli
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Creamy Squash and  Chicken Tender Ravioli

Creamy Squash and Chicken Tender Ravioli

with Mushrooms and Spinach

Is it even possible to say no to rich butternut squash-stuffed ravioli, chicken tenders and hearty mushrooms? Certainly not when they're cloaked in a velvety cream sauce and topped with 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
Cooking Time8 minutes


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

113 g


28 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

56 mL


(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

310 g

Chicken Breast Tenders

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories890 kcal
Fat37 g
Saturated Fat21 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber6 g
Protein57 g
Cholesterol295 mg
Sodium1180 mg
Trans Fat1 g
Potassium1300 mg
Calcium250 mg
Iron3.5 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 Spoons
Measuring Cups


Cook chicken and mushrooms
  • Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, thinly slice mushrooms.
  • When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min.
  • Add chicken and mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown and chicken is cooked through, 5-6 min.**
  • Season with salt and pepper.
  • Add cooking wine. Cook, stirring often, until absorbed, 1 min.
Make sauce
  • Sprinkle flour over mushrooms and chicken. Cook, stirring often, until mushrooms and chicken 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.
Cook ravioli
  • 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.
Finish sauce
  • 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.)
Finish and serve
  • Divide ravioli between bowls.
  • Top with creamy chicken and mushroom sauce.
  • Sprinkle remaining Parmesan over top.

If you've opted to add chicken breast tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Cook with mushrooms, stirring occasionally, until cooked through, 5-6 min.** Follow the rest of the recipe as written. 

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