with Mushroom Sauce and Goat Cheese
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) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Mushrooms • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Tags
Mild Italian Sausage, uncased
250 g
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
Butter
2 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- In a large non-stick pan, melt 2 tbsp (4 tbsp) butter over high.
- While butter melts, thinly slice mushrooms.
- To the pan, add sausage, mushrooms, onions. Season with pepper and half the truffle salt.
- Cook for 6-9 min, breaking up sausage into smaller pieces, until mushrooms have softened and sausage is cooked through.**
- Sprinkle Cream Sauce Spice Blend over top of sausage and veggiemixture. 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 top.
- Sprinkle goat cheese over top.
- Using scissors, snip chives over top.
If you've opted to add sausage, add sausage, along with mushrooms and onions to the pan Season with salt and pepper. Cook for 4-6 min, breaking up sasauge into smaller pieces, until mushrooms have softened and sasuage is cooked through.** Follow the rest of the recipe as written.
930
kcal
Calories
50
g
Fat
26
g
Saturated Fat
79
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
39
g
Protein
250
mg
Cholesterol
1680
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
200
mg
Calcium
5
mg
Iron
with Mushroom Sauce and Goat Cheese
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