HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Squash Ravioli
topBanner
Creamy Squash Ravioli

Creamy Squash Ravioli

with Mushrooms and Spinach

Read more

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!

Tags:VeggieQuick
Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/Sulfite

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)

1 unit

Vegetable Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

113 mL

Cream

(ContainsMilk/Lait)

4 tbsp

White Cooking Wine

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat44 g
Saturated Fat27 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein21 g
Cholesterol190 mg
Sodium1400 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups
Colander
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide ravioli between bowls. Sprinkle remaining Parmesan over top.