Our Plans
Creamy Pesto Butternut Squash Ravioli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Pesto Butternut Squash Ravioli

Creamy Pesto Butternut Squash Ravioli

with Blistered Tomatoes

Sweet butternut squash stuffed ravioli 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 veggie dinner!

Allergens:
Egg
Milk
Wheat
Soy
Sulphites

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

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, Soy)

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

1 tbsp

Oil*

½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories594 kcal
Energy (kJ)2486 kJ
Fat24 g
Saturated Fat10 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber7 g
Protein22 g
Cholesterol89 mg
Sodium0 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.

Utensils

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

Instructions

Prep
1

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
2

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.

Cook ravioli
3

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
4

Whisk together reserved pasta water and cream cheese in a medium bowl. Heat a large non-stick pan over medium 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.

Cook sauce
5

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
6

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