Squash Ravioli in Cheesy Red Pesto Sauce
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Squash Ravioli in Cheesy Red Pesto Sauce

Squash Ravioli in Cheesy Red Pesto Sauce

with Pine Nuts

Tender squash ravioli swims in a lovely blush sauce made with sun-dried tomato pesto and cream cheese in this quick dinner!

Tree nuts

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

Preparation Time25 minutes
Cooking Time


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Garlic, cloves

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

28 g

Pine Nuts

(Contains Tree nuts)

2 unit

Cream Cheese

(Contains Milk)

7 g


Not included in your delivery

1 tbsp


(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories615 kcal
Energy (kJ)2575 kJ
Fat27 g
Saturated Fat6 g
Carbohydrate75 g
Sugar9 g
Dietary Fiber8 g
Protein20 g
Cholesterol80 mg
Sodium0 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 Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Small Bowl



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.

Roast tomatoes

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.

Toast pine nuts

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.

Cook pasta

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.

Make sauce

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.

Finish and serve

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.