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

350 g

Squash Ravioli

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

1 unit

Lemon

113 g

Baby 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

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2 tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
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 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 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.

6

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