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Creamy Pesto Butternut Squash Ravioli and Chicken
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Creamy Pesto Butternut Squash Ravioli and Chicken

Creamy Pesto Butternut Squash Ravioli and Chicken

with Blistered Tomatoes

Sweet butternut squash stuffed ravioli, hearty chicken and silky pesto cream sauce come together like pure magic for your tastebuds! Blistered baby tomatoes add a hit of acidity to this faster-than-lightning dinner!


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

Preparation Time20 minutes


serving amount

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)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 unit

Chicken Breasts

Not included in your delivery

1 tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber8 g
Protein61 g
Cholesterol223 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Medium Bowl



Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water, 1/2 tbsp (1 tbsp) oil 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.

Broil tomatoes and cook chicken

Pierce tomatoes with a fork.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, 4-6 min.Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate.

Cook ravioli

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.

Start sauce and cook garlic

Whisk together reserved pasta water and cream cheese in a medium bowl. Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add garlic. Cook, stirring often, until fragrant, 1 min.

Cook sauce

Add cream cheese mixture. Cook, stirring occasionally, until slightly thickened, 2-3 min. Add pesto, spinach and Zesty Garlic Blend. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve

Add ravioli and half the Parmesan. Toss to combine. Slice chicken.Divide ravioli between bowls. Top with chicken and blistered tomatoes. Sprinkle with remaining Parmesan, to taste.