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Butternut Squash Stuffed Pasta

Butternut Squash Stuffed Pasta

with Toasted Pine Nuts and Baby Heirloom Tomatoes

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

Allergens:Egg/OeufMilk/LaitWheat/BléTree Nut/NoixSoy/Soja

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Squash Ravioli

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

1 unit

Lemon

227 g

Heirloom Tomatoes

28 g

Pine Nuts

(ContainsTree Nut/Noix)

6 g

Garlic

56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g

Shallot

7 g

Basil

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories760 kcal
Fat49 g
Saturated Fat17 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber9 g
Protein20 g
Cholesterol95 mg
Sodium920 mg
Instructionsarrow up iconarrow up icon
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1

Before starting wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Peel and finely chop the garlic. 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, halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate shallot. Peel, then mince or grate garlic.

2

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, and return to the same pot. Set aside.

3

While ravioli cooks, 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 pan from heat. Transfer pine nuts to a plate. Set aside.

4

Return the same pan to medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomato and garlic. Cook, stirring occasionally, until tender, 2-3 min.

5

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

6

Divide pasta between bowls. Sprinkle over pine nuts and remaining Parmesan. Tear over the basil. Squeeze over a lemon wedge, if desired.