"Green Goddess" Squash and Chicken Ravioli
with Basil Cream and Almonds
A mean, green, mealtime machine! Eating your veggies has never been easier than with this recipe. Sweet squash stuffed ravioli are cooked with springy peas and iron-rich spinach in a white wine sauce for a dinner you can feel good about. Finished with a drizzle of basil cream, hearty chicken and toasted almonds for both texture and unctuousness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
113 g
Green Peas
56 g
Baby Spinach
1 unit(s)
Shallot
56 mL
Cream
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
28 g
Almonds, sliced
(Contains Almonds)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil and almonds. Season with salt and pepper, then toast, stirring often until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)Transfer to a plate.
Peel, then cut shallot into 1/4-inch slices.Roughly chop spinach.Add pesto and 1 tbsp (2 tbsp) cream to a small bowl. Season with salt and pepper, then stir to combine.Pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan (from step 1) over medium. 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 chicken to a plate.
Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1 1/2 cup (3 cups) pasta water, then drain and return ravioli to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
Reheat the same pan (from step 2) over medium-high. When hot, add 2 tbsp (4 tbsp) butter. Swirl the pan until melted, 30 sec. Add shallots and peas. Cook, stirring often, until shallots are softened and lightly golden, 2-3 min.Sprinkle over Cream Sauce Spice Blend and veggie stock powder. Stir to coat. Add white wine. Cook, stirring often until fragrant, 30 sec.
Add remaining cream and 1 cup (2 cup) of the reserved water. Bring to a simmer, then reduce heat to medium-low.Cook, stirring occasionally until sauce has thickened, 2-3 min. Season with salt and pepper, to taste.
Add ravioli and spinach to the pan with sauce. Stir to coat. Cook, stirring occasionally until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if desired.)Thinly slice chicken.Divide ravioli between plates. Top with chicken. Drizzle pesto cream over top. Sprinkle toasted almonds over top.
