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) • Chicken breast • 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
Chicken Breasts
2 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large oven-proof pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm.
- Heat the same 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.
- 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.
- Sprinkle with cheddar.
- Broil in the top of the oven for 2-3 min, until cheese is melted and light golden.
- Divide ravioli between plates.
- Thinly slice chicken. Top plates with chicken.
- Sprinkle with crispy shallots.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large oven-proof pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook onions in step 2.
Thinly slice chicken. Top plates with chicken.
1030
kcal
Calories
50
g
Fat
23
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
64
g
Protein
275
mg
Cholesterol
1530
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
450
mg
Calcium
4.5
mg
Iron
