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Creamy Squash Ravioli

Creamy Squash Ravioli

with Mushrooms and Spinach

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Is it even possible to say no to rich, sweet butternut squash-stuffed ravioli and hearty roasted mushrooms? Especially when they're cloaked in a velvety cream sauce and topped with handfuls of Parmesan!

Tags:VeggieQuick
Allergens:Egg/OeufMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

113 g

Mushrooms

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 unit

Vegetable Broth Concentrate

1 tbsp

Italian Seasoning

113 mL

Cream

(ContainsMilk/Lait)

56 g

Onion, chopped

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat45 g
Saturated Fat24 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber7 g
Protein21 g
Cholesterol175 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. 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. While water comes to a boil, thinly slice mushrooms.

2

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, 16-18 min.

3

While mushrooms roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions and remaining Italian Seasoning. Cook, stirring often, until tender, 2-3 min. Reduce heat to medium-low, then add cream and broth concentrate. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Add spinach, then stir until wilted, 1-2 min. Season with salt and pepper.

4

When sauce is ready, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return ravioli to the same pot, off heat.

5

Add sauce and half the Parmesan to the pot with ravioli. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, to taste!) Season with salt and pepper, then stir gently to coat.

6

Divide ravioli between bowls. Top with mushrooms, then sprinkle remaining Parmesan over top.