SuperQuick and Creamy Truffled Squash Ravioli

Name: SuperQuick and Creamy Truffled Squash Ravioli with Mushroom Sauce and Goat Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Butternut Squash Ravioli; 170 g Butternut Squash, cubes; 56 g Yellow Onion, chopped; 113 g Mushrooms; 56 mL Cream; 1 g Truffle Sea Salt; 1 tbsp Cream Sauce Spice Blend; ¼ cup Goat Cheese; 7 g Chives; 2 tbsp Unsalted Butter*; tbsp Oil*; tsp Salt*; tsp Pepper*

with Mushroom Sauce and Goat Cheese

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Earthy mushrooms, sweet butternut squash and tangy goat cheese join forces to make a dynamic flavor combo for in this delightlul-ready-in-15-minutes-veggie dinner!

Allergens:

Egg

•Milk

•Wheat

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 Time15 minutes

Cooking Time2 minutes

DifficultyEasy

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat May contain Sulphites)

170 g

Butternut Squash, cubes

56 g

Yellow Onion, chopped

113 g

Mushrooms

56 mL

Cream

(Contains Milk)

1 g

Truffle Sea Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Goat Cheese

(Contains Milk)

7 g

Chives

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories700 kcal

Fat33 g

Saturated Fat20 g

Carbohydrate84 g

Sugar10 g

Dietary Fiber8 g

Protein19 g

Cholesterol175 mg

Sodium970 mg

Trans Fat1 g

Potassium1000 mg

Calcium175 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

Cooking Steps

Before starting, bring a large pot of salted water to a boil. Wash and dry all produce.
Heat a large non-stick pan over high heat.
While pan heats, thinly slice mushrooms.
When hot, add 1 tbsp butter, squash and onions and mushrooms.
Cook for 5-8 min stirring often until tender.

Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add cream, truffle salt, stock powder and 1 1/2 cups (2 cups) water.
Reduce heat to medium. Cook for 3-4 min, occasionally until sauce has thickened slightly,

While sauce simmers, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water. Strain ravioli, then add directly to pan with sauce. Stir to coat.
Cook for 1-2 min, stirring often until sauce has thickened. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)

Divide ravioli between plates.
Crumble goat cheese overtop.
Using scissors, snip chives overtop.