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Creamy Squash Ravioli
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Creamy Squash Ravioli

Creamy Squash Ravioli

with Mushrooms and Spinach

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!

Tags:
Veggie
Quick
Allergens:
Egg
Milk
Wheat
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

113 g

Mushrooms

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Vegetable Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

56 mL

Cream

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat33 g
Saturated Fat20 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber7 g
Protein22 g
Cholesterol145 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups
Colander

Instructions

Prep and cook mushrooms
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.

Prep
2

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.

Make sauce
3

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.

Cook ravioli
4

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.

Finish ravioli
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.

Finish and serve
6

Divide ravioli between bowls. Sprinkle remaining Parmesan over top.