SuperQuick French Onion Squash Ravioli
with Broiled Mushrooms and White Cheddar
Creamy mushrooms and white Cheddar add a little luxury to this French-onion-soup-inspired ravioli that's light on prep. No need to strip the thyme from the sprigs. Toss the whole sprigs into the pan with veggies and the leaves fall off the steps with ease.
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, Wheat May contain Sulphites)
113 g
Onion, sliced
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 unit(s)
Cream Cheese
(Contains Milk)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
7 g
Thyme
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Mushrooms
28 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Preheat broiler to high.
- Meanwhile, cut mushrooms in half, or quarters, if large.
- Roughly chop spinach.
- Heat a large oven-proof pan over medium.
When hot, add 1 tbsp (2 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly. - Add thyme sprigs, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
- Remove and disard thyme stems.
- Meanwhile, to an unlined baking sheet, add mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 5-7 min until tender and browned. (tester: pls check timing - did not have a reference for timing.)
- Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. (tester: pls confirm water amt.)
- Strain ravioli, then return to the pot, off heat.
- To the pan with onions, add cream cheese, stock powder and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until cheese is melted and sauce is smooth.
- Add ravioli, reserved pasta water, mushrooms and spinach. Cook, for 1 min, until spinach is wilted.
- Sprinkle with Cheddar.
- Broil in the top of the oven for 2-3 min until cheese is melted and light golden.
- Divide ravioli between plates.
- Sprinkle with crispy shallots.
