Hearty mushrooms compliment sweet squash in this ultimate bowl of desire. Is it even possible to say no to butternut squash-stuffed ravioli and roasted mushrooms cloaked in a velvety sauce and topped with Parmesan?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Squash Ravioli(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water boils, thinly slice mushrooms. Peel, then finely chop shallot.
Add mushrooms, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until golden-brown, 18-20 min.
While mushrooms roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and remaining Italian Seasoning. Cook, stirring often, until tender, 2-3 min. Add broth concentrate and spinach. Cook, stirring occasionally, until spinach wilts, 1-2 min. Remove pan from heat, then stir in sour cream. Season with salt and pepper.
When sauce is ready, add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat.
Add mushrooms, sauce, reserved pasta water and half the Parmesan to the large pot with ravioli. Stir carefully to combine. Season with salt and pepper. Divide ravioli and veggies between bowls. Sprinkle remaining Parmesan over top.