Creamy Squash and Chicken Ravioli
with Mushrooms and Spinach
Is it even possible to say no to rich butternut squash-stuffed ravioli and hearty mushrooms? Certainly not when they're cloaked in a velvety cream sauce and topped with juicy chicken and handfuls of Parmesan!
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.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Gluten)
113 g
Mushrooms
28 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Vegetable Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate, then cover to keep warm. Thinly slice mushrooms. Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min. Add mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Season with salt and pepper. Add cooking wine. Cook, stirring often, until absorbed, 1-2 min.
Sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add cream and broth concentrate. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add spinach, then stir until wilted, 1-2 min. Remove from heat, then season with salt and pepper.
While spinach wilts, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain.
Add ravioli and half the Parmesan to the pan with sauce. Season with salt and pepper, then stir gently to coat ravioli. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide ravioli between bowls. Top with chicken. Sprinkle remaining Parmesan over top.
