SuperQuick French Onion Soup-Inspired Bacon and Squash Ravioli

15-Min Meal

SuperQuick

with Broiled Mushrooms and White Cheddar

5 min

Difficulty: 1/3

Italian

Creamy mushrooms , crispy bacon and white cheddar add a little luxury to this French onion soup-inspired ravioli. It's also light on prep — no need to strip the thyme from the sprigs. Toss the whole sprigs into the pan with the veggies and let the leaves fall off on their own. 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) • Yellow onion • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Thyme.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Measuring Cups

Colander

Large Oven-Proof Pan

Tags

SuperQuick

Ingredients

Butternut Squash Ravioli

350 g

Onion, sliced

113 g

Crispy Shallots

28 g

Cream Cheese

2 unit(s)

Vegetable Stock Powder

7.5 g

Thyme

7 g

White Cheddar Cheese, shredded

0.5 cup

Mushrooms

113 g

Baby Spinach

28 g

Bacon Strips

100 g

Oil

2 tbsp

Sugar

1 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Bring a large pot of salted water to a boil over high heat.
Preheat broiler to high.
Meanwhile, cut mushrooms in half (or quarter them, if large).
Roughly chop spinach.

Heat a large oven-proof pan over medium.
Cut bacon strips in half crosswise.
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. Carefully wipe the pan clean.
Reheat the same pan over medium, add 1 tbsp (2 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
Add thyme sprigs, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
Remove and discard thyme stems.

Meanwhile, to an unlined baking sheet, add mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Broil in the middle of the oven for 3-5 min, until tender and golden.

To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/3 cup (2/3 cup) pasta water.
Strain ravioli, then return to the pot, off heat.

To the pan with onions, add cream cheese, stock powder and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until cheese is melted and sauce is smooth.
Add ravioli, reserved pasta water, mushrooms and spinach. Cook for 1 min, until spinach is wilted.
Sprinkle with cheddar.
Broil in the top of the oven for 2-3 min, until cheese is melted and light golden.

Roughly chop bacon.
Divide ravioli between plates.
Sprinkle with crispy shallots and bacon.

If you've opted to add bacon, cut strips in half crosswise. Heat the 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. Carefully wipe the pan clean. Reuse pan to cook onions.