Cheesy Baked Ravioli
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Cheesy Baked Ravioli

Cheesy Baked Ravioli

with Roasted Squash and Baby Kale

Garlic-roasted butternut squash and tender ravioli are smothered in a creamy sauce, then baked with gooey, melty, smoked cheddar cheese. What more could you want?

Allergens:
Egg
Milk
Wheat

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

170 g

Butternut Squash, cubes

½ cup

Smoked Cheddar Cheese, shredded

(Contains Milk)

50 g

Shallot

6 g

Garlic

4 tbsp

Cream Cheese

(Contains Milk)

7 g

Chives

56 g

Baby Kale

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

2 tbsp

Butter*

(Contains Milk)

2.25 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories730 kcal
Fat42 g
Saturated Fat23 g
Carbohydrate68 g
Sugar14 g
Dietary Fiber6 g
Protein23 g
Cholesterol110 mg
Sodium1460 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.

Instructions

ROAST SQUASH
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then mince the garlic. Peel, then mince shallot.Toss squash, shallots and garlic with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of the oven, stirring halfway through cooking, until tender, 22-24 min.

PREP
2

While squash roasts, add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same amounts for 4 ppl.) Cover and bring to a boil over high heat. Thinly slice the chives.

COOK RAVIOLI
3

Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl) and drain. Set aside in the strainer.

MAKE SAUCE
4

Whisk reserved pasta water with 1/4 cup milk (dbl for 4ppl), 2 tbsp butter (dbl for 4ppl), cream cheese and half the chives until smooth in the large pot.

ASSEMBLE BAKE
5

When squash is removed from the oven, turn on the broiler to high. Add ravioli, squash, and kale to the pot with the sauce. Toss to combine. Season with salt and pepper. Transfer to a lightly-oiled 8x8-inch baking dish (Note: use a 9x13-inch baking dish for 4 ppl). Sprinkle over smoked cheddar. Broil in middle of oven, until cheese melts, 3-4 min.

FINISH AND SERVE
6

Divide the ravioli bake between plates. Sprinkle over the remaining chives.

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