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Butternut Squash Ravioli

Butternut Squash Ravioli

with Toasted Pepitas and Baby Tomatoes

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Summer may be winding down but we are bringing out bright flavours to keep those summery vibes going: creamy Parmesan, sweet baby tomatoes and basil pesto. A little squeeze of lemon at the end brings the whole dish together!

Tags:VeggieEasy Clean-up
Allergens:EggMilkGluten

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Butternut Squash Ravioli

(ContainsEgg, Milk, Gluten)

1 unit

Lemon

113 g

Baby Tomatoes

28 g

Pepitas

2 unit

Garlic, cloves

56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk)

56 g

Red Onion

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat44 g
Saturated Fat21 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber10 g
Protein26 g
Cholesterol120 mg
Sodium760 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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1

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. Meanwhile, 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.

2

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!) Remove the pan from heat, then transfer pepitas to a plate and set aside.

3

Return the same pan to medium. When hot, add 1/2 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.

4

Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Add 1 tbsp butter (dbl for 4 ppl) to the pot. Gently toss to coat.

5

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 spinach, half the Parmesan, 1/4 tsp lemon zest and 2 tbsp butter (dbl both for 4 ppl). Remove the pan from heat, then stir until spinach wilts, 1 min. Add ravioli. Gently stir to coat.

6

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