topBanner
Squash Ravioli in Coconut Cream Sauce

Squash Ravioli in Coconut Cream Sauce

with Mushrooms and Baby Spinach

Read more

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:VeggieQuickOptional Spice
Allergens:Egg/OeufMilk/LaitWheat/BléSoy/SojaSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

3 g

Garlic

227 g

Mushrooms

165 mL

Coconut Milk

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

56 g

Baby Spinach

7 g

Basil

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

0.12 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat35 g
Saturated Fat25 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber7 g
Protein17 g
Cholesterol100 mg
Sodium630 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2

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

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.

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.

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.

6

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