with Mushroom Sauce and Goat Cheese
Earthy mushrooms, sweet butternut squash, smoky bacon 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
Utensils
Tags
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
- 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 pan; carefully wipe pan clean.
- In the same pan, melt 2 tbsp (4 tbsp) butter 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 pan; carefully wipe pan clean. In the same pan, melt 2 tbsp (4 tbsp) butter over high. While butter melts, thinly slice mushrooms. Cook mushrooms in butter as directed.
Roughly crumble bacon over top.
900
kcal
Calories
56
g
Fat
28
g
Saturated Fat
76
g
Carbohydrate
6
g
Sugar
8
g
Dietary Fiber
23
g
Protein
205
mg
Cholesterol
1360
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Mushroom Sauce and Goat Cheese
with Mushroom Sauce and Goat Cheese
with Mushroom Sauce and Goat Cheese
with Mushroom Sauce and Goat Cheese
with Mushroom Sauce and Goat Cheese
with Roasted Cauliflower and Creamy Ranch Drizzle
