Creamy Squash and Shrimp 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 handfuls of Parmesan!
The quantities provided above are averages only.
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, Wheat)
113 g
Mushrooms
28 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- 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 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.
- Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- 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.
- Add shrimp. Cook, stirring occasionally, until sauce thickens slightly and shrimp cooks through, 2-3 min.**
- Remove from heat, then cover to keep warm.
- 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 and shrimp sauce.
- Sprinkle remaining Parmesan over top.
If you opted to add shrimp, prep shrimp while the mushrooms cook. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Add shrimp to the pan with simmering sauce. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat. Proceed with remaining instructions as written.
