Squash Ravioli with Chicken Tenders and Creamy Mushroom Sauce
with Spinach and Parmesan
Ingredients: Butternut squash ravioli (egg, milk, wheat) (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) • Chicken breast tenders • Mushrooms • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • All-purpose flour (wheat).
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)
113 g
Mushrooms
28 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Sulphites, Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Sulphites, Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Peanuts)
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sulphites, Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat)
320 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
-
Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium.
-
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Meanwhile, heat a separate large non-stick pan over medium-high.
- While the pan heats, thinly slice mushrooms.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden.
- Season with salt and pepper.
- Add cooking wine. Cook for 1 min, stirring often, until absorbed.
- Sprinkle flour over mushrooms. Cook for 1 min, stirring often, until mushrooms are coated.
- Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
- Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat, then cover to keep warm.
- To the boiling water, add ravioli. Cook for 2-4 min, stirring gently, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- To the pan with sauce, add spinach and half the Parmesan.
- Season with salt and pepper, then stir for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide ravioli between plates.
- Top with creamy mushroom sauce. Top with chicken.
- Sprinkle remaining Parmesan over top.
If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Meanwhile, use a separate pan to cook mushrooms.
Thinly slice chicken. Top plates with chicken.
