Squash Ravioli and Shrimp in Leek Sauce
with Candied-Chili Walnuts
Pillowy soft butternut squash stuffed ravioli is tossed in a savoury leek and spinach sauce topped with shrimp and a sprinkle of smoky candied walnuts for barely there heat and sweet crunch!
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)
1 sprig
Rosemary
56 g
Leek, sliced
56 g
Baby Spinach
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
Cream Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
1 unit
Garlic, cloves
¼ tsp
Chili Powder
28 g
Walnuts, chopped
(Contains Walnuts)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
½ tbsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Heat a large non-stick pan over medium heat.When hot, add walnuts, 1/2 tbsp (1 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan. Toast, stirring often, until walnuts are golden-brown and coated in caramel glaze, 4-5 min. Season walnuts with a pinch of salt, then sprinkle 1/4 tsp (1/2 tsp) chili powder over the pan. Toast, stirring constantly, until walnuts are coated and fragrant, 10 sec.Carefully arrange walnuts on a plate in a single layer. (NOTE: Be careful, the sugar will be hot! Do not touch walnuts until cool.)Carefully wipe the pan clean.
Meanwhile, peel, then mince or grate garlic.Strip leaves from rosemary stem, then finely chop. Add stem to the pot with water.Roughly chop spinach.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Heat the same pan (from step 1) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat, then transfer shrimp to a plate.
Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1 cup (1 1/2 cups) pasta water, then drain.
Once ravioli is boiling, heat the same pan (from step 2) over medium-high.When hot, add 1 tbsp (2 tbsp) butter, then leeks to the pan. Cook, stirring occasionally, until softened, 2-3 min.Add garlic, then sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until leeks are coated, 30 sec. Stir in cooking wine. Simmer, stirring constantly, until wine reduces slightly, 10 sec.Return the pan to medium.
Add reserved pasta water, broth concentrate and cream cheese to the pan with leeks. Bring to a simmer, stirring often, until cream cheese is mostly combined.Once simmering, add ravioli and 1/4 tsp (1/2 tsp) rosemary. Cook, gently stirring often, until sauce thickens slightly, 1-2 min.Add spinach, then season with pepper, to taste. Stir gently until spinach wilts, 1 min.Remove the pan from heat.
Divide ravioli between bowls. Sprinkle candied walnuts over top.Sprinkle some remaining rosemary over bowls, if desired.
