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!
Allergens
Utensils
Tags
Butternut Squash Ravioli
350 g
Mushrooms
113 g
Baby Spinach
28 g
Parmesan Cheese, shredded
0.25 cup
Vegetable Broth Concentrate
1 unit
All-Purpose Flour
1 tbsp
Cream
56 mL
White Cooking Wine
4 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Unsalted Butter
2 tbsp
- 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 bowls.
- Top with creamy mushroom sauce.
- Sprinkle remaining Parmesan over top.
690
kcal
Calories
33
g
Fat
20
g
Saturated Fat
76
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
19
g
Protein
170
mg
Cholesterol
1110
mg
Sodium
1
g
Trans Fat
750
mg
Potassium
250
mg
Calcium
3
mg
Iron
with Spinach and Parmesan
with Spinach and Parmesan
with Spinach and Parmesan
with Spinach and Parmesan
with Mushrooms and Spinach
with Mushrooms and Spinach
with Mushrooms and Spinach
with Spinach and Parmesan
