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Butternut Squash Ravioli
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Butternut Squash Ravioli

Butternut Squash Ravioli

with Toasted Pepitas and Tomatoes

Summer may be over but we are bringing out bright flavours to keep those warm weather vibes going: creamy Parmesan, sweet tomatoes and basil pesto!

Easy Clean-up
Low CO2

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

Preparation Time30 minutes


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

160 g

Roma Tomato

28 g


2 unit

Garlic, cloves

56 g

Baby Spinach

¼ cup

Basil Pesto

(Contains Milk)

56 g

Yellow Onion

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat57 g
Saturated Fat28 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber9 g
Protein26 g
Cholesterol160 mg
Sodium840 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 Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan



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, cut tomatoes into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.

Toast pepitas

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn!) Remove the pan from heat. Transfer pepitas to a plate and set aside.

Start sauce

Return the same pan to medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and garlic. Cook, stirring occasionally, until tender, 2-3 min. Season with salt and pepper.

Cook ravioli

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). Gently toss to coat ravioli.

Finish sauce

Add pesto, cream and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add spinach, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Remove the pan from heat, then stir until spinach wilts, 1 min.Add ravioli. Gently stir to coat.

Finish and serve

Divide ravioli between bowls. Sprinkle with pepitas and remaining Parmesan.