SuperQuick Spooky Creamy Butternut Squash Ravioli
with Parmesan, Mixed Mushrooms and Sage- Egg
- Milk
- Wheat
- Barley
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
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) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • 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 (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Sage.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May be present: Sulphites)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
7 g
Sage
½ unit(s)
Cream Cheese
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
56 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
150 g
Mixed Mushrooms
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
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.
- Thinly slice mushrooms.
- Pick sage leaves off stems, then roughly chop.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
- When the pan is hot, add mushrooms, onions and sage. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
- Reduce heat to medium.
- Meanwhile, to the boiling water, add ravioli, then reduce heat to medium-high. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain ravioli, then return to the pot, off heat.
- To the pan with mushrooms, add cream, half the cream cheese (use all for 4 servings), broth concentrate, half the Parmesan and 1/4 cup (1/2 cup) pasta water. Cook for 1-3 min, stirring often, until cream cheese melts and sauce thickens slightly. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper.
- Remove from heat.
- Transfer sauce to the pot with ravioli.
- Add spinach. Gently stir to coat, for about 30 sec, until spinach wilts.
- Divide ravioli between bowls.
- Top with crispy shallots and remaining Parmesan.
