SuperQuick Creamy Truffled Squash Ravioli
with Mushroom Sauce and Goat Cheese
Earthy mushrooms, sweet butternut squash and tangy goat cheese join forces to create a dynamic flavour combo in this delightful, ready-in-15-minutes veggie dinner.
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 • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
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
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May contain traces of: Sulphites)
56 g
Yellow Onion, chopped
113 g
Mushrooms
56 g
Baby Spinach
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
7 g
Chives
56 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy)
1 g
Truffle Sea Salt
(May contain traces of: Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil. Wash and dry all produce.
- Melt 2 tbsp (4 tbsp) butter in a large non-stick pan over high.
- While butter melts, thinly slice mushrooms.
- Add mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
- Cook for 6-9 min, stirring often, until tender and liquid has absorbed.
- Sprinkle Cream Sauce Spice Blend over top of veggies. Stir to coat.
- Add cream and 3/4 cups (1 1/4 cups) water.
- Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
- While sauce simmers, to the boiling water, add ravioli. Cook for 2-3 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 the pan with sauce. Stir to coat.
- Add spinach. Cook for 1 min, stirring often, until sauce thickens and spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide ravioli between plates.
- Sprinkle remaining truffle salt over ravioli.
- Crumble goat cheese over top.
- Using scissors, snip chives over top.
