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Squash Ravioli and Roasted Cauliflower

Squash Ravioli and Roasted Cauliflower

with Creamy Garlic Sauce

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Rich squash ravioli has finally found the perfect match – nutty thyme-roasted cauliflower! This delicious pair are coated in an irresistible garlic-butter cream sauce, for a hearty meal that could be just what you've been longing for!

Tags:VeggieQuick Prep
Allergens:Egg/OeufMilk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Butternut Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

285 g

Cauliflower, florets

28 g

Baby Spinach

2 unit

Garlic, cloves

113 mL

Cream

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

1 tsp

Dried Rosemary

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat57 g
Saturated Fat31 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber9 g
Protein24 g
Cholesterol199 mg
Sodium830 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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Cut cauliflower into bite-sized pieces.

2

Add cauliflower, dried rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-16 min.

3

Meanwhile peel, then mince or grate garlic. Roughly chop spinach. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and spinach. Cook, stirring often, until butter melts and spinach wilts, 2-3 min. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until fragrant, 1 min.

4

Add cream and 1 tbsp butter (dbl for 4 ppl) to the pan with spinach mixture. Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat. Season with salt and pepper, then stir to combine.

5

Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl), then gently toss to coat.

6

Pour creamy garlic sauce and reserved pasta water over ravioli in the pot, then add roasted cauliflower. Stir gently to combine. Divide ravioli between bowls. Sprinkle Parmesan over top.