Squash Ravioli and Roasted Cauliflower
with Creamy Garlic Sauce
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!
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)
285 g
Cauliflower, florets
28 g
Baby Spinach
2 unit
Garlic, cloves
113 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tsp
Dried Rosemary
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
