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

Creamy Squash Ravioli

with Mushrooms and Spinach

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Butternut Squash Ravioli

(ContainsEgg, Milk, Gluten)

113 g


56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded


1 unit

Vegetable Broth Concentrate

1 tbsp

Cream Sauce Spice Blend


56 mL



4 tbsp

White Cooking Wine


Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat33 g
Saturated Fat20 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber7 g
Protein22 g
Cholesterol144 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.