"Green Goddess" Squash Ravioli
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"Green Goddess" Squash Ravioli

"Green Goddess" Squash 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 and toasted almonds for both texture and unctuousness.

Low CO2

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

Preparation Time25 minutes
Cooking Time


serving amount

1 unit(s)

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

113 g

Green Peas

56 g

Baby Spinach

1 unit(s)


56 mL


(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)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories980 kcal
Fat57 g
Saturated Fat21 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber13 g
Protein26 g
Cholesterol140 mg
Sodium1930 mg
Trans Fat1 g
Potassium1050 mg
Calcium300 mg
Iron6.5 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 Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Small Bowl


Prep and toast almonds

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.

Cook ravioli

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.

Make sauce

Reheat the same pan (from step 1) 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.

Finish sauce

Add remaining cream and 1 cup (2 cup) of the reserved pasta water. Bring to a simmer, then reduce heat to medium-low.Cook, stirring occasionally until sauce has thickened slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

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.) Divide ravioli between plates. Drizzle pesto cream over top. Sprinkle toasted almonds over top.

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