HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Squash Stuffed Ravioli Bake
Cheesy Squash-Stuffed Ravioli Bake

Cheesy Squash-Stuffed Ravioli Bake

with Caramelized Pear Salad

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

170 g

Butternut Squash, cubes

1 unit

Bartlett Pear

14 g

Parsley and Thyme

50 g


3 tbsp

Cream Cheese


6 tbsp

Sour Cream


½ cup

Mozzarella Cheese, shredded


28 g

Salad Topping Mix


56 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar


1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Italian Seasoning

Not included in your delivery

2.5 tsp


2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate88 g
Sugar29 g
Dietary Fiber10 g
Protein20 g
Cholesterol100 mg
Sodium880 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
8x8" Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon

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.