HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash Ravioli
Butternut Squash Ravioli

Butternut Squash Ravioli

with Toasted Pine Nuts and Baby Tomatoes

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We love tomatoes all year long here at HelloFresh and this dish combines some of our favourite pairings. Creamy Parmesan, sweet baby tomatoes and bright basil pesto make it feel like summer. A little squeeze of lemon at the end brings the whole dish together!

Tags:VeggieEasy Clean-up
Allergens:Egg/OeufMilk/LaitWheat/BléTree Nut/Noix

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Squash Ravioli

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

1 unit


113 g

Baby Tomatoes

28 g

Pine Nuts

(ContainsTree Nut/Noix)

2 unit

Garlic, cloves

56 g

Baby Spinach

¼ cup

Basil Pesto


56 g

Red Onion

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat55 g
Saturated Fat17 g
Carbohydrate82 g
Sugar7 g
Dietary Fiber10 g
Protein22 g
Cholesterol110 mg
Sodium660 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting wash and dry all produce. 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 the water comes to a boil, halve tomatoes. Zest lemon, then cut into wedges. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.


Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat, then transfer pine nuts to a plate and set aside.


Return the same pan to medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and garlic. Cook, stirring occasionally, until tender, 2-3 min. Season with salt and pepper.


While the veggies cook, add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. When ravioli is cooked, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.


Add pesto and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add ravioli, spinach, half the Parmesan, 1/4 tsp lemon zest and 2 tbsp butter (dbl both for 4 ppl). Remove from heat and stir until spinach wilts, 1 min.


Divide ravioli between bowls. Sprinkle pine nuts and remaining Parmesan over top. Squeeze over a lemon wedge, if desired.