Creamy Mushroom Lovers' Ravioli and Chicken Tenders
with Spinach
Mushroom lovers, rejoice! We're doubling down on mushrooms tonight. Mushroom ravioli is tossed with more mushrooms in a creamy white wine sauce, then topped with Parmesan for a luxurious veggie-forward dinner!
Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Chicken tenders • Mushrooms • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Mushroom Ravioli
(Contains: Milk, Wheat, Egg May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard)
113 g
Mushrooms
28 g
Baby Spinach
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Mustard, Tree nuts, Milk, Peanuts, Sesame)
56 mL
Cream
(Contains: Milk)
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Shallot
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Mustard, Tree nuts, Milk, Sesame, Wheat, Egg)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of water with 1 tbsp salt to a boil (use same for 4 servings).
- Wash and dry all produce.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Meanwhile, heat the same pan over medium.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
- Add mushrooms and shallots. Cook for 3-4 min, stirring occasionally, until mushrooms are golden.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, sprinkle over Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until veggies are coated.
- Add cooking wine. Cook for 30 sec, stirring constantly, until mixture is combined and reduced slightly.
- Stir in cream and reserved pasta water, then bring to a simmer.
- Simmer for 2-3 min, stirring often, until sauce thickens slightly.
- To the pan with sauce, add spinach. Cook for 1 min, stirring often, until spinach wilts.
- Add ravioli and half the Parmesan. Gently stir for 30 sec, until Parmesan melts and ravioli is coated.
- Season with salt and pepper.
- Divide ravioli between bowls.
- Thinly slice chicken.
- Top bowls with chicken.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** [Use the same pan to cook mushrooms in step 3.]
Thinly slice chicken. Top bowls with chicken.
