HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash Stuffed Pasta
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. Creamy 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!

Tags:VeggieQuickEasy Clean-up
Allergens:Egg/OeufMilk/LaitWheat/BléTree Nut/NoixSoy/Soja

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

Butternut Squash Ravioli

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

1 unit


113 g

Baby Heirloom Tomatoes

28 g

Pine Nuts

(ContainsTree Nut/Noix)

6 g


56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g


¼ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Calories860 kcal
Fat51 g
Saturated Fat18 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber10 g
Protein23 g
Cholesterol115 mg
Sodium1010 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.
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 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.


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.


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.


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.


Add pesto and reserved pasta water to the pan. Cook, stirring occasionally, until the sauce slightly thickens, 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.


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