SuperQuick Creamy Butternut Squash-and-Chicken Ravioli
with Balsamic, Mushrooms and Sage
Sweet and savoury butternut squash ravioli and pan-seared chicken are smothered in decadent balsamic-and-sage cream sauce, then topped off with earthy mushrooms for a speedy pasta dish that ticks all of the boxes.
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) • Chicken tenders • Mushrooms • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Walnuts • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Sage.
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
Yellow Onion, chopped
56 g
Baby Spinach
7 g
Sage
2 unit(s)
Cream Cheese
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
56 mL
Cream
(Contains Milk)
2 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
310 g
Chicken Breast Tenders
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium heat.
- While the pan heats, thinly slice mushrooms.
- Tear sage leaves into small pieces.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add mushrooms, onions and sage. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
- Remove from heat.
- Meanwhile, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return ravioli to the same pot, off heat.
- Reheat the pan with mushrooms (from step 1) over medium.
- Add cream, cream cheese, broth concentrates and vinegar. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired!) Cook, stirring often, until cream cheese melts and sauce thickens slightly, 1-3 min. Season with salt and pepper.
- Remove from heat.
- Transfer sauce and spinach to the pot with ravioli. Gently stir to coat, until spinach wilts, 30 sec.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Thinly slice chicken.
- Divide ravioli between bowls. Top with walnuts and chicken.
If you've opted to add chicken breast tenders, carefully rinse and wipe the pan (from step 3) clean. Reheat the same pan over medium-high. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Thinly slice chicken. Top final plates with chicken.