Creamy Squash Ravioli

Name: Creamy Squash Ravioli with Mushrooms and Spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Butternut Squash Ravioli; 113 g Mushrooms; 28 g Baby Spinach; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Vegetable Broth Concentrate; 1 tbsp All-Purpose Flour; 56 mL Cream; 4 tbsp White Cooking Wine; 0.13 tsp Pepper*; 0.13 tsp Salt*; 2 tbsp Butter*

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!

Ingredients: Butternut squash ravioli (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) (egg, milk, wheat) • 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) • 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 • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat).

Tags:

Veggie

•Quick

•Low CO2

Allergens:

Egg

•Milk

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

113 g

Mushrooms

28 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Vegetable Broth Concentrate

1 tbsp

All-Purpose Flour

56 mL

Cream

4 tbsp

White Cooking Wine

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Butter*

Nutrition Values

Calories690 kcal

Fat33 g

Saturated Fat20 g

Carbohydrate76 g

Sugar6 g

Dietary Fiber6 g

Protein19 g

Cholesterol170 mg

Sodium960 mg

Trans Fat1 g

Potassium750 mg

Calcium250 mg

Iron3 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

•Large Pot

•Measuring Spoons

•Measuring Cups

•Colander

Cooking Steps

Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
Heat a large non-stick pan over medium-high.
While the pan heats, thinly slice mushrooms.
When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan for 1 min, until melted.
Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden.
Season with salt and pepper.
Add cooking wine. Cook for 1 min, stirring often, until absorbed.

Sprinkle flour over mushrooms. Cook for 1 min, stirring often, until mushrooms are coated.
Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
Remove from heat, then cover to keep warm.

To the boiling water, add ravioli. Cook for 2-4 min, stirring gently, until tender.
Reserve 1/4 cup (1/2 cup) pasta water, then drain.

To the pan with sauce, add spinach and half the Parmesan.
Season with salt and pepper, then stir for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)