SuperQuick Creamy Truffled Bacon Squash Ravioli

15-Min Meal

SuperQuick

with Mushroom Sauce and Goat Cheese

2 min

Difficulty: 1/3

Italian

Earthy mushrooms, sweet butternut squash and tangy goat cheese join forces to create a dynamic flavour combo in this delightful, ready-in-15-minutes dinner. 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 • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Tags

SuperQuick

Ingredients

Butternut Squash Ravioli

350 g

Onion, chopped

56 g

Mushrooms

113 g

Baby Spinach

56 g

Goat Cheese, crumbled

0.25 cup

Chives

7 g

Cream

56 mL

Cream Sauce Spice Blend

10 g

Truffle Sea Salt

1 g

Bacon Strips

100 g

Unsalted Butter

2 tbsp

Salt

0.063 tsp

Pepper

0.063 tsp

Preparation

Before starting, bring a large pot of salted water to a boil. Wash and dry all produce.
Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat.
Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Discard bacon fat from the pan.
Melt 2 tbsp (4 tbsp) butter in the same pan over high.
While butter melts, thinly slice mushrooms.
Add mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
Cook for 6-9 min, stirring often, until tender and liquid has absorbed.

Sprinkle Cream Sauce Spice Blend over top of veggies. Stir to coat.
Add cream and 3/4 cups (1 1/4 cups) water.
Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.

While sauce simmers, to the boiling water, add ravioli. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/4 cup (1/2 cup) pasta water. Strain ravioli, then add directly to the pan with sauce. Stir to coat.
Add spinach. Cook for 1 min, stirring often, until sauce thickens and spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)

Divide ravioli between plates.
Sprinkle remaining truffle salt over ravioli.
Crumble goat cheese and bacon over top.
Using scissors, snip chives over top.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Use the same pan to cook mushrooms and onions.