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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!

Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Squash Ravioli

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

170 g

Butternut Squash, cubes

3 tbsp

Cream Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

14 g

Parsley and Thyme

28 g

Pepitas

1 unit

Bartlett Pear

56 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

50 g

Shallot

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

2.5 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3264 kJ
Calories780 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate84 g
Sugar26 g
Dietary Fiber10 g
Protein21 g
Cholesterol100 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Strainer
Whisk
8x8" Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.