with Mushrooms, Spinach and White Cheddar
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) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Yellow onion • Mushrooms • 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
Utensils
Tags
Halloumi Cheese
1 unit(s)
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
Oil
2 tbsp
Sugar
1 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Bring a large pot of salted water to a boil over medium-high.
- 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.
When hot, 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 disard 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 5-6 min, until tender and golden.
- Rinse halloumi, then pat dry with paper towels.
- Cut into 1/2-inch cubes.
- 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 1/2 cup (1 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.
- Top with halloumi and sprinkle with cheddar.
- Broil in the top of the oven for 3-4 min, until cheese is melted and light golden.
- Divide ravioli between plates.
- Sprinkle with crispy shallots.
If you've opted for halloumi, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes.
Top skillet with halloumi and cheddar cheese. Broil in the top of the oven for 3-4 min, until cheese is melted and light golden.
1130
kcal
Calories
68
g
Fat
38
g
Saturated Fat
90
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
48
g
Protein
220
mg
Cholesterol
2560
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
700
mg
Calcium
5
mg
Iron
with Broiled Mushrooms and White Cheddar
with Mushrooms, Spinach and White Cheddar
with Broiled Mushrooms and White Cheddar
with Mushrooms, Spinach and White Cheddar
with Mushrooms, Spinach and White Cheddar
with Fresh Linguine, Parmesan and Capers
with Mushroom Sauce and Goat Cheese
with Spinach and Fried Caper-Panko Topping