Is it even possible to say no to rich, sweet butternut squash-stuffed ravioli and hearty 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.
Squash Ravioli(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
Cream Sauce Spice Blend(ContainsWheat/Blé)
White Cooking Wine(ContainsSulphites/Sulfite)
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.
While mushrooms cook, 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.
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 1/4 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.