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Squash Ravioli in Coconut Cream Sauce
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Squash Ravioli in Coconut Cream Sauce

Squash Ravioli in Coconut Cream Sauce

with Mushrooms and Baby Spinach

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!

Tags:
Veggie
Quick
Optional Spice
Allergens:
Egg
Milk
Wheat
Soy
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

3 g

Garlic

227 g

Mushrooms

165 mL

Coconut Milk

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

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*

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Nutrition Values

Calories680 kcal
Fat35 g
Saturated Fat25 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber7 g
Protein17 g
Cholesterol100 mg
Sodium630 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 Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook ravioli
1

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.

Prep
2

While the ravioli cooks, peel, then mince or grate garlic. Slice mushrooms. Roughly tear basil.

Cook mushrooms
3

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.

Cook sauce
4

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.

Finish pasta
5

Add spinach to the pan, then stir until wilted. Add ravioli, then gently stir until warmed through and coated in sauce, 1-2 min.

Finish and serve
6

Divide ravioli between plates. Sprinkle basil and any remaining chili flakes over top, if desired.