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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Squash Ravioli(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Butternut Squash, cubes
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Parsley and Thyme
Arugula and Spinach Mix
White Wine Vinegar(ContainsSulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat oven to 425°F and 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. Strip 1 tbsp thyme leaves (dbl for 4 ppl). Roughly chop parsley. Peel, then cut shallot into 1/2-inch pieces.
Toss squash, shallots and thyme 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, 20-22 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, 4-5 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 reserved pasta water with cream cheese and sour cream until smooth in the same pot.
When squash is removed from the oven, turn on the oven broiler to high. Add ravioli, squash and shallots and half the parsley 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 mozzarella. Broil in middle of oven, until mozzarella melts, 3-4 min.
Whisk together vinegar, mustard, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add pears, pepitas and arugula-spinach blend. Toss to combine. Season with salt and pepper. Divide ravioli and salad between plates and sprinkle over remaining parsley.