Baked Squash and Shrimp Ravioli Al Forno
with Mozzarella and Veggies
A meal as comforting as it is delicious. Smooth butternut squash-filled ravioli is baked with roasted zucchini and spinach in a hearty tomato sauce and topped with shrimp and stretchy mozzarella for the ultimate cheese pull.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
1 unit(s)
Zucchini
56 g
Baby Spinach
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Quarter zucchini lengthwise. Cut into 1/2-inch quarter-moons.Add zucchini and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Broil in the middle of the oven, stirring halfway, until zucchini are tender-crisp and golden brown, 10-12 min.
Meanwhile, peel, then mince or grate garlic.Finely chop parsley.Roughly chop spinach.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat, then transfer to a plate.
Heat the same pan over medium-high.When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until melted, 30 sec.Add garlic. Reduce heat to medium, then cook, stirring often until fragrant, 30 sec. Add crushed tomatoes and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally until sauce has thickened slightly, 2-3 min.
Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 1-2 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain.Add ravioli, zucchini, shrimp, spinach and half the parsley to the pan with sauce. Season with salt and pepper. Stir until spinach wilts, 1 min. (NOTE: If you don't have an oven-proof pan, carefully transfer ravioli to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
Sprinkle mozzarella over top.Broil in the middle of the oven until cheese is bubbly and golden-brown, 3-4Allow to rest for 2-3 min before serving.
Divide ravioli between plates. Sprinkle remaining parsley over top.
