Creamy Squash Ravioli
with Mushrooms and Spinach- Egg
- Milk
- Wheat
- Sulphites
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!
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat)
113 g
Mushrooms
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit
Vegetable Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Thinly slice mushrooms. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), 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, 1-2 min.
Meanwhile, 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.
Meanwhile, sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add cream and broth concentrate. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add spinach, then stir until wilted, 1-2 min. Remove the pan from heat, then season with salt and pepper.
While spinach wilts, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
Add ravioli, reserved pasta water and half the Parmesan to the pan with sauce. Season with salt and pepper, then stir gently to coat ravioli.
Divide ravioli between bowls. Sprinkle remaining Parmesan over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy mushroom sauce is a standout, and the butternut squash filling adds a gentle sweetness that works beautifully with the savoury elements. Some reviewers found the ravioli filling a little mild on its own, but felt the sauce more than compensated.
- Ease of prep: This dish comes together quickly, and most reviewers found it straightforward to make; slicing the mushrooms was noted as the most time-consuming step.
- Suggestions: Many reviewers recommend saving extra pasta water, as the sauce can thicken quickly and may need loosening. Adding fresh garlic, shallots, or a squeeze of lemon juice can help boost the flavour of the sauce, and stirring the ravioli directly into the sauce helps prevent sticking. Reduce the heat before adding the cream to keep the sauce smooth and pale.
- Leftovers: This dish is best enjoyed fresh, as the ravioli tends to stick together and the sauce loses its creaminess when reheated.
