SuperQuick Squash Ravioli in Creamy Sun-Dried Tomato Sauce
with Mushrooms and Spinach
This is sure to be one of the quickest and most filling vegetarian meals to hit your table! Sweet butternut squash-filled ravioli are the base for a creamy, balanced and ultra-satisfying sauce loaded with mushrooms and spinach.
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) • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sun-dried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Yellow onion • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Milk, Wheat, Egg May contain Egg, Milk, Sulphites, Wheat)
113 g
Mushrooms
56 g
Baby Spinach
56 g
Yellow Onion, chopped
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
113 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over high heat.
- While pan heats, thinly slice mushrooms.
- When hot, add 2 tbsp (4 tbsp) butter to the pan. Swirl until melted, 30 sec.
- Add onions and mushrooms. Season with salt and pepper. Cook, stirring often, until softened and lightly golden, 3-4 min.
- Reduce heat to medium, then sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add pesto, cream and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- While sauce cooks, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and add ravioli directly to the pan of sauce.
- Add spinach. Season with salt and pepper. Stir to coat, until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli between plates.
- Sprinkle Parmesan cheese over top.
