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Squash Ravioli and Shrimp in Leek Sauce
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Squash Ravioli and Shrimp in Leek Sauce

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!

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

1 sprig


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/Noix de Grenoble)

285 g


(Contains Shrimp/Crevettes)

Not included in your delivery

½ tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.06 tsp



Nutrition Values

Calories750 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber9 g
Protein38 g
Cholesterol275 mg
Sodium1810 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.


Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups


Candy walnuts

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.

Prep and cook shrimp

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.

Cook ravioli

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.

Start leek sauce

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.

Finish ravioli

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.

Finish and serve

Divide ravioli between bowls. Sprinkle candied walnuts over top.Sprinkle some remaining rosemary over bowls, if desired.