Baked Squash Ravioli Al Forno
with Mozzarella and Veggies
Here's a meal that's 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 stretchy mozzarella for the ultimate cheese pull.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
Crushed Tomatoes with Garlic and Onion
Mozzarella Cheese, shredded
Not included in your delivery
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 is tender-crisp and golden brown, 10-12 min.
Meanwhile, peel, then mince or grate garlic.Finely chop parsley.Roughly chop spinach.
Heat a large oven-proof pan on medium-high heat.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, 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.