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Italian Recipes
Butternut Squash Ravioli

Butternut Squash Ravioli

with Creamy Garlic Sauce and Herby Goat Cheese

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The flavours of the season come together in this delectable ravioli dish! Roasted butternut squash, creamy garlic and herby goat cheese will make your palate sing.

Allergens:Egg/OeufMilk/LaitWheat/Blé
Preparation Time25 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

170 g

Butternut Squash, cubes

113 g

Yellow Onion

6 g

Garlic

6 tbsp

Sour Cream

(ContainsMilk/Lait)

28 g

Goat Cheese

(ContainsMilk/Lait)

7 g

Sage

7 g

Chives

28 g

Pepitas

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories700 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber6 g
Protein18 g
Cholesterol100 mg
Sodium810 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Measuring Cups
Small Bowl
Large Pot
Strainer
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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ROAST SQUASH
ROAST SQUASH
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Roughly chop 1/2 tbsp sage leaves (dbl for 4 ppl). Toss squash with sage and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until fork-tender, 22-24 min.

PREP & MIX HERBY CHEESE
PREP & MIX HERBY CHEESE
2

While saush cooks, add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then cut onion into 1/2-inch pieces. Finely chop chives. Peel, then mince or grate garlic. Stir together goat cheese and half the chives in a small bowl. Set aside.

COOK RAVIOLI & TOAST PEPITAS
COOK RAVIOLI & TOAST PEPITAS
3

Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot. Set aside, off heat. Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

START SAUCE
START SAUCE
4

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1 min.

FINISH SAUCE
FINISH SAUCE
5

Add broth concentrate and reserved pasta water to the pan. Whisk together, scraping up any browned bits on bottom of pan, until combined, 1-2 min. Remove pan from heat. Whisk in sour cream. Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
6

Pour creamy garlic sauce over the ravioli in the large pot, then add roasted squash and remaining chives. Carefully, stir to combine. Divide between bowls. Dollop over the herby goat cheese. Sprinkle over the pepitas.