Harvest Butternut Squash Ravioli
with Brown Butter Sauce- Egg
- Milk
- Wheat
- Walnuts
- Sulphites
- May contain traces of allergens
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
This easy squash-studded ravioli dish gets a double dose of nuttiness from toasted nuts and seeds and a golden brown butter sauce. Fresh greens wilt beautifully along with the pasta, making this a restaurant-worthy meal right in your own home. Ingredients: Butternut squash ravioli (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) (egg, milk, wheat) • Butternut squash • Arugula and spinach mix (arugula, spinach) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Pepitas • Walnuts • Garlic.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May contain traces of: Sulphites)
28 g
Pepitas
(May contain traces of: Sulphites, Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy)
56 g
Arugula and Spinach Mix
170 g
Butternut Squash, cubes
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy)
2 unit(s)
Garlic, cloves
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425°F.
- Wash and dry all produce
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, to a parchment-lined baking sheet, add squash, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 16-22 min, stirring halfway until softened and golden.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add walnuts and pepitas to the dry pan.
- Toast for 3-4 min, stirring often, until golden. Season with salt and pepper. (TIP: Keep your eye on walnuts so they don't burn.)
- Transfer to a plate.
- Meanwhile, peel, then mince or grate garlic.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain ravioli. Return to the pot, off heat.
- Meanwhile, heat the same pan (from step 2) over medium-low.
- Add 3 tbsp (6 tbsp) butter, then swirl the pan until melted. Continue to cook butter for 1-3 min, stirring often, until starting to foam and turns golden. (TIP: Keep an eye on butter so it doesn't burn.)
- Add garlic. Cook for 30 sec, stirring, until fragrant.
- Add reserved pasta water and half of the Parmesan.
- Bring to simmer. Cook for 1 min, stirring constantly, until cheese is melted.
- To the pot with ravioli, add sauce, squash and arugula and spinach mix. Season with salt and pepper.
- Toss to coat until greens are slightly wilted.
- Divide ravioli mixture between plates.
- Sprinkle ravioli with walnuts, pepitas and remaining Parmesan.
