Cheesy Squash-Stuffed Ravioli Bake
with Caramelized Pear Salad
Herby roasted butternut squash and tender ravioli are smothered in a creamy sauce then baked with gooey melty 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.
Ingredients
250 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
170 g
Butternut Squash, cubes
1 unit
Pear
14 g
Parsley and Thyme
50 g
Shallot
3 tbsp
Cream Cheese
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
28 g
Salad Topping Mix
(Contains Soy)
56 g
Arugula and Spinach Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
Italian Seasoning
Not included in your delivery
2.5 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425°F. 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, core, then thinly slice pear. Roughly chop parsley. Peel, then cut shallot into 1/2-inch pieces.
Toss squash, shallots and thyme sprigs with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until tender, 18-20 min.
While squash roasts, heat a large non-stick pan over medium heat. When hot, add pears, 2 tsp sugar and 1 tbsp water (dbl both for 4 ppl). Cook, stirring often, until just beginning to brown, 4-6 min. Remove pan from the heat, then transfer pears to a plate.
Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup pasta water (dbl for 4 ppl) and drain. Set aside. Whisk together reserved pasta water, cream cheese, sour cream and Italian seasoning in the same pot, until smooth
When squash is done, remove from the oven, and turn on the broiler to high. Remove and discard thyme sprigs. Add ravioli, squash and shallots and half the parsley to the pot with the sauce. Toss to combine. Season with pepper. Transfer to a lightly-oiled 8x8-inch baking dish (Note: use a 9x13-inch baking dish for 4 ppl). Sprinkle over mozzarella. Broil in the middle of the oven, until mozzarella melts, 3-4 min.(NOTE: Keep your eye on it so it doesn't burn!)
Whisk together vinegar, mustard, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add pears, salad topping mix and arugula-spinach blend. Toss to combine. Season with salt and pepper. Divide ravioli and salad between plates and sprinkle over remaining parsley.
