Squash Ravioli and Chicken in Cheesy Red Pesto Sauce
with Pine Nuts
Tender squash ravioli and chicken swim in a lovely blush sauce made with sun-dried tomato pesto and cream cheese in this quick dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk, Sulphites May contain traces of: Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Garlic, cloves
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
28 g
Pine Nuts
(Contains: Pine nuts)
2 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Thyme
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, halve tomatoes.
- Strip some thyme leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Peel, then mince or grate garlic.
- Roughly chop arugula-spinach mix.
- Add tomatoes, 1 tbsp (2 tbsp) oil and half the chopped thyme to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until tender, 12-14 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add pine nuts to the dry pan.
- Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!)
- Transfer toasted pine nuts to a small bowl.
- Pat dry chicken with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet.
- Roast in the middle of the oven until cooked through, 12-14 min.**
- Reuse the same pan to make sauce in step 6.
- Meanwhile, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
- Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec.
- Add sun-dried tomato pesto, cream cheese and reserved pasta water.
- Cook, stirring often, until sauce slightly thickens, 2-3 min.
- Season with salt and pepper.
- Add sauce, arugula-spinach mix and half the Parmesan to the pot with ravioli.
- Stir until arugula-spinach mix is wilted, 1 min.
- Thinly slice chicken.
- Divide squash ravioli in pesto sauce between bowls. Top with chicken.
- Sprinkle with roasted tomatoes, remaining Parmesan and pine nuts.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Reuse the same pan to make sauce in step 5.
Thinly slice chicken, then arrange on top of plated ravioli.
