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?
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Squash Ravioli(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Butternut Squash, cubes
Smoked Cheddar Cheese, shredded(ContainsMilk/Lait)
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.
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.
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.
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.
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.
Divide the ravioli bake between plates. Sprinkle over the remaining chives.