Squash Ravioli Al Limone
with Arugula Side Salad0.0(0)
Calories
:
790 kcalProtein
:
23g proteinDifficulty
:
MediumVeggie
Optional Spice
Allergens:
- Egg
- Milk
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May contain traces of: Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: 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 traces of: Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy)
56 g
Arugula and Spinach Mix
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories790 kcal
Fat41 g
Saturated Fat22 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber9 g
Protein23 g
Cholesterol160 mg
Sodium1240 mg
Trans Fat1 g
Potassium900 mg
Calcium350 mg
Iron4 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
•Zester
•Large Pot
•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups
•Colander
Cooking Steps
1
- 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.
2
- 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.]
3
- 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.
4
- 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.
5
- 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.]
6
- Divide ravioli between plates.
- Top with crispy shallots, remaining Parmesan and remaining chives.
- Squeeze a lemon wedge over top, if you like.
