Squash Ravioli in Cheesy Red Pesto Sauce
with Pine Nuts- Oeuf
- Lait
- Blé
- Noix
Tender squash ravioli swims in a lovely blush sauce made with sun-dried tomato pesto and cream cheese in this quick dinner!
Ingrédients
350 g
Raviolis à la courge musquée
(Contient: Oeuf, Lait, Blé)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Gousses d'ail
56 g
Mélange roquette et épinards
113 g
Petites tomates
28 g
Pignons
(Contient: Noix)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
7 g
Thym
2 pièce(s)
Poitrines de poulet
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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 combine. 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 to a small bowl.
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.
Reduce heat to medium. Add 1 tbsp (2 tbsp) butter to the same pan (used in step 2), 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 slightly thickened, 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. Divide between bowls. 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 chicken 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 chicken is cooked through, 12-14 min.* Use the same pan to make sauce in step 5.
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 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.
