Creamy Squash Ravioli
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Creamy Squash Ravioli

Creamy Squash 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 handfuls of Parmesan!

Tags:
Veggie
Quick
Low CO2
Allergens:
Egg
Milk
Wheat
Sulphites

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

113 g

Mushrooms

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Vegetable Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

56 mL

Cream

(Contains Milk)

4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat33 g
Saturated Fat20 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber6 g
Protein22 g
Cholesterol140 mg
Sodium960 mg
Trans Fat1 g
Potassium750 mg
Calcium350 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 Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Colander

Instructions

Prep and cook mushrooms
1

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. Heat a large non-stick pan over medium-high heat. While the pan heats, thinly slice mushrooms. When the pan is 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 min.

Make sauce
2

Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1 min. Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then cover to keep warm.

Cook ravioli
3

While spinach wilts, add ravioli to the boiling water. Cook, stirring gently, until tender, 2-4 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain.

Finish sauce
4

Add spinach and half the Parmesan to the pan with sauce. Season with salt and pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)

Finish and serve
5

Divide ravioli between bowls. Top with creamy mushroom sauce.Sprinkle remaining Parmesan over top.