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Butternut Squash Ravioli
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Butternut Squash Ravioli

Butternut Squash Ravioli

with Creamy Garlic Sauce and Herby Goat Cheese

Your dreams will come true with our pillowy ravioli stuffed with silky butternut squash. Creamy garlic and herby goat cheese will put you up in the clouds with each bite and you won't want to come down!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

170 g

Butternut Squash, cubes

56 g

Onion, chopped

6 g


6 tbsp

Sour Cream

(Contains Milk)

28 g

Goat Cheese

(Contains Milk)

7 g


7 g


28 g


1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories770 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein24 g
Cholesterol100 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Small Bowl
Measuring Cups
Large Non-Stick Pan


Roast squash

Before starting, preheat the oven to 425°F. 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, until fork-tender, 22-24 min.

Prep and mix herby cheese

While squash cooks, 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. While water comes to a boil, finely chop chives. Peel, then mince or grate garlic. Stir together goat cheese and half the chives in a small bowl. Set aside.

Toast pepitas

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.

Make sauce

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. Remove pan from heat. Stir in sour cream and broth concentrate, scraping up any browned bits on bottom of pan. Season with salt and pepper.

Cook ravioli

When sauce is done, add ravioli to the large pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain ravioli and return to the same pot, off heat.

Finish and serve

Add creamy garlic sauce, reserved pasta water and remaining chives to the large pot with ravioli. Stir gently to combine. Divide ravioli between bowls. Top with squash and herby goat cheese. Sprinkle pepitas over top.

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