Squash Ravioli in Coconut Cream Sauce
with Mushrooms and Baby Spinach- Egg
- Milk
- Wheat
- Soy
- Sulphites
The subtle sweetness of coconut milk perfectly highlights the naturally sweet butternut squash in this luscious dish. Mushrooms and spinach make each bite a thing of beauty. A touch of heat from a sprinkle of chili flakes gently balances out the flavours and keeps things interesting!
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat)
3 g
Garlic
227 g
Mushrooms
165 mL
Coconut Milk
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
56 g
Baby Spinach
7 g
Basil
1 tsp
Chili Flakes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.
Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
While the ravioli cooks, peel, then mince or grate garlic. Slice mushrooms. Roughly tear basil.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring occasionally, until golden and tender, 3-4 min. Add garlic and 1/2 tsp chili flakes. (NOTE: Reference Heat Guide.) Cook, stirring, until garlic is fragrant, 30 sec.
Add coconut milk, soy sauce and reserved pasta water to the pan with the mushrooms. Cook, stirring often, until sauce slightly reduces and thickens, 2-3 min.
Add spinach to the pan, then stir until wilted. Add ravioli, then gently stir until warmed through and coated in sauce, 1-2 min.
Divide ravioli between plates. Sprinkle basil and any remaining chili flakes over top, if desired.
