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).
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*
()
- 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.
- 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.
- 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.
- 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.)
- Divide ravioli between plates.
- Top with creamy mushroom sauce.
- Sprinkle remaining Parmesan over top.
