with Creamy Sun-Dried Tomato Sauce, Mushrooms and Spinach
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 • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Allergens
Tags
Butternut Squash Ravioli
350 g
Mushrooms
113 g
Baby Spinach
56 g
Onion, chopped
56 g
Cream Sauce Spice Blend
10 g
Cream
113 mL
Parmesan Cheese, shredded
0.25 cup
Sun-Dried Tomato Pesto
0.25 cup
Mild Italian Sausage, uncased
250 g
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Heat a large non-stick pan over high medium-heat.
- While pan heats, thinly slice mushrooms.
- When hot, add 2 tbsp (4 tbsp) butter to the pan. Swirl until melted, 30 sec.
- Add sausage, onions and mushrooms. Cook for 4-6 min, breaking up sausage into smaller pieces, until veggies have softened and sausage is cooked through.**
- Reduce heat to medium, then sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add pesto, cream and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- While sauce cooks, to the boiling water, add ravioli then reduce heat to medium-high. Cook, stirring occasionally, until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and add ravioli directly to the pan of sauce.
- Add spinach. Season with salt and pepper. Stir for 1 min until spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli between plates.
- Sprinkle Parmesan cheese over top.
If you've opted to add sausage, heat a large non-stick pan over medium-high. When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl for 30 sec, until melted. Add sausage, onions and mushrooms. Cook for 4-6 min, breaking up sausage into smaller pieces, until
veggies have softened and sausage is cooked through.** Follow the rest of the recipe as written.
1110
kcal
Calories
68
g
Fat
34
g
Saturated Fat
82
g
Carbohydrate
8
g
Sugar
9
g
Dietary Fiber
41
g
Protein
285
mg
Cholesterol
1920
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
with Mushrooms, sausage, and Spinach
with Creamy Sun-Dried Tomato Sauce, Mushrooms and Spinach
with Mushrooms and Spinach
with Creamy Sun-Dried Tomato Sauce, Mushrooms and Spinach
with Creamy Sun-Dried Tomato Sauce, Mushrooms and Spinach
with Creamy Sun-Dried Tomato Sauce, Mushrooms and Spinach