with Mushroom Sauce and Goat Cheese
Earthy mushrooms, sweet butternut squash and tangy goat cheese join forces to create a dynamic flavour combo in this delightful, ready-in-15-minutes veggie dinner. 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
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
Mild Italian Sausage, uncased
250 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.
- In a large non-stick pan, melt 2 tbsp (4 tbsp) butter over high.
- While butter melts, thinly slice mushrooms.
- Add sausage, mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
- Cook for 6-9 min, breaking up sausage into smaller pieces, until all the liquid is absorbed and sausage is cooked through.**
- 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 over top.
- Using scissors, snip chives over top.
If you've opted to add sausage, add sausage along with mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt. Cook for 6-9 min, breaking up sausage into smaller pieces, until all the liquid is absorbed and sausage 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
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 Mushrooms and Spinach
with Parmesan, Mushrooms and Sage