Creamy Squash Ravioli
with Mushrooms and Spinach
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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*
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.
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.
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.
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.
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.
Divide ravioli between bowls. Top with mushrooms, then sprinkle remaining Parmesan over top.