Creamy Squash and Shrimp Ravioli
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Creamy Squash and Shrimp Ravioli

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!


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(s)

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)

285 g


(Contains Shrimp)

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories790 kcal
Fat34 g
Saturated Fat20 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber6 g
Protein38 g
Cholesterol350 mg
Sodium1910 mg
Trans Fat1 g
Potassium900 mg
Calcium350 mg
Iron3 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


Prep and cook mushrooms
  • 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. 
Make sauce
  • 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.
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 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. 

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