Squash Ravioli Al Limone
with Arugula Side Salad
Are you ready for a decadent pasta dinner? A velvety cream sauce enrobes these tender ravioli and a chili pepper adds a kiss of heat for a superb date-night meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat May contain Sulphites)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 unit(s)
Lemon
7 g
Chives
2 unit(s)
Garlic, cloves
1 unit(s)
Chili Pepper
56 mL
Cream
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 g
Arugula and Spinach Mix
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then shallots. Cook for 3-4 min, stirring often, until softened.
- Add garlic and 1 tsp (2 tsp) chili peppers. (TIP: Use less chili peppers for a milder version, or more for an extra kick!) Cook for 1 min, stirring often, until fragrant. [tester: pls confirm amount of chili.]
- To pan with shallots, add Cream Sauce Spice Blend. Cook for 30 seconds, stirring often, until toasted.
- Add cream, cream cheese and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Cook for 3-4 min, stirring occasionally, until sauce is slightly thickened.
- Meanwhile, 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 cups) pasta water.
- Strain ravioli, then return to the pot, off heat.
- To the pan with sauce, add arugula and spinach mix and half the Parmesan.
- To the pot with ravioli, add sauce, lemon zest, lemon juice, half the chives and reserved pasta water, then toss to coat. [tester, pls confirm pasta water amt.]
- Divide ravioli between plates.
- Top with crispy shallots, remaining Parmesan and remaining chives.
- Squeeze a lemon wedge over top, if you like.
