with Spinach and Parmesan
Ingredients: Butternut squash ravioli (egg, milk, wheat) (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) • Mushrooms • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • All-purpose flour (wheat).
Allergens
Tags
Butternut Squash Ravioli
350 g
Mushrooms
113 g
Baby Spinach
28 g
Parmesan Cheese, shredded
0.25 cup
Vegetable Broth Concentrate
1 unit(s)
All-Purpose Flour
1 tbsp
Cream
56 mL
White Cooking Wine
4 tbsp
Pepper
0.125 tsp
Salt
0.13 tsp
Butter
2 tbsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, thinly slice mushrooms.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden.
- Season with salt and pepper.
- Add cooking wine. Cook for 1 min, stirring often, until absorbed.
- Sprinkle flour over mushrooms. Cook for 1 min, stirring often, until mushrooms are coated.
- Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
- Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat, then cover to keep warm.
- To the boiling water, add ravioli. Cook for 2-4 min, stirring gently, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- To the pan with sauce, add spinach and half the Parmesan.
- Season with salt and pepper, then stir for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Divide ravioli between plates.
- 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
960
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 Spinach and Parmesan
with Mushrooms and Spinach
with Mushrooms and Spinach
with Mushrooms and Spinach
with Spinach and Parmesan
