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!

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 • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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) • Spinach • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat).

:
Veggie
Quick
Low CO2
:
Milk
Wheat
Egg
Sulphites

20 minutes
8 minutes

350 g

Butternut Squash Ravioli

( )

113 g

Mushrooms

28 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

()

1 unit(s)

Vegetable Broth Concentrate

()

1 tbsp

All-Purpose Flour

( )

56 mL

Cream

()

4 tbsp

White Cooking Wine

( )

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Unsalted Butter*

()

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Calories690 kcal
Fat33 g
Saturated Fat20 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber6 g
Protein19 g
Cholesterol170 mg
Sodium960 mg
Trans Fat1 g
Potassium750 mg
Calcium250 mg
Iron3 mg

Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups
Colander

Prep and cook mushrooms
1
  • 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
  • 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 plates.
  • Top with creamy mushroom sauce.
  • Sprinkle remaining Parmesan over top.