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?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Squash Ravioli(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Butternut Squash, cubes
White Cheddar Cheese, shredded(ContainsMilk/Lait)
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 combine. Roast in the middle of the oven, stirring halfway through, until tender, 22-24 min.
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.
When there is 8 min left in the cook time for squash, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 1-2 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Set aside in the strainer.
Return the large pot to medium heat. 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, 2- 3 min. Add spinach. Cook, stirring often, until wilted, 1-2 min.
When squash is removed from the oven, turn on the broiler to high. Add ravioli and squash to the pot with sauce and spinach. Season with salt and pepper, then gently toss to combine. Transfer to a lightly-oiled, 8x8-inch baking dish (9x13-inch for 4 ppl). Sprinkle cheddar cheese over top. Broil in the middle of the oven until cheese melts, 3-4 min.
Divide ravioli bake between plates. Sprinkle remaining chives over top.