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Cheesy Baked Ravioli

Cheesy Baked Ravioli

with Roasted Squash and Baby Kale

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

Tags:Veggie
Allergens:Egg/OeufMilk/LaitWheat/Blé

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)

170 g

Butternut Squash, cubes

½ cup

Aged White Cheddar Cheese, shredded

(ContainsMilk/Lait)

50 g

Shallot

6 g

Garlic

43 g

Cream Cheese

(ContainsMilk/Lait)

7 g

Chives

56 g

Baby Kale

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Butter*

(ContainsMilk/Lait)

2.25 tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat42 g
Saturated Fat23 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein25 g
Cholesterol145 mg
Sodium900 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Strainer
Whisk
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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1

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

2

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

3

Add ravioli to boiling water. Cook, stirring occasionally, until tender, 1-2 min. Reserve 1/4 cup pasta water (dbl for 4 ppl) drain. Set aside in the strainer.

4

Return large pot to the stove over medium. When hot, add reserved pasta water, 1/4 cup milk, 2 tbsp butter (dbl both for 4 ppl), cream cheese and half the chives. Cook, whisking often, until smooth. Add kale. Cook, stirring often, until wilted, 1-2 min.

5

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

6

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