SuperQuick French Onion Soup-Inspired Bacon and Squash Ravioli

Name: SuperQuick French Onion Soup-Inspired Bacon and Squash Ravioli with Broiled Mushrooms and White Cheddar
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Butternut Squash Ravioli; 113 g Onion, sliced; 28 g Crispy Shallots; 2 unit(s) Cream Cheese; 7.5 g Vegetable Stock Powder; 7 g Thyme; ½ cup White Cheddar Cheese, shredded; 113 g Mushrooms; 28 g Baby Spinach; 100 g Bacon Strips; 2 tbsp Oil*; 1 tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Broiled Mushrooms and White Cheddar

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Creamy mushrooms , crispy bacon and white cheddar add a little luxury to this French onion soup-inspired ravioli. It's also light on prep — no need to strip the thyme from the sprigs. Toss the whole sprigs into the pan with the veggies and let the leaves fall off on their own.

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) • Yellow onion • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Thyme.

Tags:

SuperQuick

Allergens:

Egg

•Milk

•Wheat

•Soy

•Sulphites

The quantities provided above are averages only.

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

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains: Egg, Milk, Wheat May contain traces of: Sulphites)

113 g

Onion, sliced

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

2 unit(s)

Cream Cheese

(Contains: Milk)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

7 g

Thyme

½ cup

White Cheddar Cheese, shredded

(Contains: Milk)

113 g

Mushrooms

28 g

Baby Spinach

100 g

Bacon Strips

Not included in your delivery

2 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1000 kcal

Fat64 g

Saturated Fat27 g

Carbohydrate86 g

Sugar11 g

Dietary Fiber8 g

Protein29 g

Cholesterol165 mg

Sodium1670 mg

Trans Fat0.5 g

Potassium950 mg

Calcium400 mg

Iron4 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

•Large Oven-Proof Pan

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Colander

Cooking Steps

PDF

Bring a large pot of salted water to a boil over high heat.
Preheat broiler to high.
Meanwhile, cut mushrooms in half (or quarter them, if large).
Roughly chop spinach.

Heat a large oven-proof pan over medium.
Cut bacon strips in half crosswise.
When hot add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Discard bacon fat from the pan. Carefully wipe the pan clean.
Reheat the same pan over medium, add 1 tbsp (2 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
Add thyme sprigs, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
Remove and discard thyme stems.

Meanwhile, to an unlined baking sheet, add mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 3-5 min, until tender and golden.

To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/3 cup (2/3 cup) pasta water.
Strain ravioli, then return to the pot, off heat.

To the pan with onions, add cream cheese, stock powder and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until cheese is melted and sauce is smooth.
Add ravioli, reserved pasta water, mushrooms and spinach. Cook for 1 min, until spinach is wilted.
Sprinkle with cheddar.
Broil in the top of the oven for 2-3 min, until cheese is melted and light golden.

Roughly chop bacon.
Divide ravioli between plates.
Sprinkle with crispy shallots and bacon.

If you've opted to add bacon, cut strips in half crosswise. Heat the pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Reuse pan to cook onions.