avec sauce aux champignons et fromage de chèvre
Ingrédients : Raviolis à la courge musquée (œuf, lait, blé) (pâtes : semoule de blé dur, farine de blé enrichie, eau, jaunes d'œufs liquides, œufs entiers liquides, tomate en poudre, bêta-carotène, farce : purée de courge musquée, purée de patate douce, fromage mascarpone (crème, substances laitières, gomme de caroube, acide citrique, carraghénane), chapelure de blé grillée, flocons de pommes de terre (pommes de terre, mono et digylcérides), fromage parmesan, oignons, extrait de racine de chicorée, sel, noix de muscade) • Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Champignons • Oignon jaune • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Tags
Saucisse italienne douce, sans boyau
250 g
Raviolis à la courge musquée
350 g
Oignon, haché
56 g
Champignons
113 g
Jeunes épinards
56 g
Fromage de chèvre, émietté
0.25 cup
Chives
7 g
Crème
56 mL
Mélange d'épices pour sauce crémeuse
10 g
Sel de truffe
1 g
Butter*
2 tbsp
Sel*
0.063 tsp
Poivre*
0.063 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). 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.
- To the pan, add sausage, mushrooms, onions. Season with pepper and half the truffle salt.
- Cook for 6-9 min, breaking up sausage into smaller pieces, until mushrooms have softened and sausage is cooked through.**
- Sprinkle Cream Sauce Spice Blend over top of sausage and veggiemixture. 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 top.
- Sprinkle goat cheese over top.
- Using scissors, snip chives over top.
If you've opted to add sausage, add sausage, along with mushrooms and onions to the pan Season with salt and pepper. Cook for 4-6 min, breaking up sasauge into smaller pieces, until mushrooms have softened and sasuage 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
