Creamy Pesto Butternut Squash Ravioli
with Blistered Tomatoes- Egg
- Milk
- Wheat
Sweet butternut squash stuffed ravioli and this silky pesto cream sauce comes together like pure magic for your tastebuds! Blistered baby tomatoes add a hit of acidity to this faster than lightening veggie dinner!
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat)
3 unit
Garlic, cloves
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains: Milk)
43 g
Cream Cheese
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
½ tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop spinach.
Add tomatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in middle of the oven until tomatoes burst, 5-6 min.
Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/3 cup(2/3 cup) pasta water, then drain.
Whisk together reserved pasta water and cream cheese in a medium bowl. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add garlic. Cook, stirring often, until fragrant, 1 min.
Add cream cheese mixture. Cook, stirring occasionally, until slightly thickened, 2-3 min. Add pesto and spinach. Cook, stirring occasionally, until spinach is wilted, 1-2 min. Season with salt and pepper, to taste.
Add ravioli and half the Parmesan. Toss to combine. Divide ravioli between bowls. Top with blistered tomatoes. Sprinkle with remaining Parmesan, to taste.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto cream sauce and blistered tomatoes are widely enjoyed, though some reviewers found the overall dish and ravioli filling a bit bland and in need of more seasoning.
- Ease of prep: Most reviewers found this a quick and easy weeknight dinner; cook the garlic over medium rather than medium-high heat to prevent it from burning.
- Suggestions: Add extra cream cheese and a splash of reserved pasta water to build a saucier, creamier result; some reviewers also recommend more tomatoes to balance the richness. Toasted pine nuts or pumpkin seeds are a nice addition for texture, and a few reviewers added chicken or turkey for extra protein.
- Leftovers: Some reviewers found the dish quite filling and portioned half for lunch the next day.
- Pasta handling: The ravioli can be delicate — avoid overcooking and move them directly from the pot to the sauce to prevent sticking and breaking.
