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!
Tags:
Quick
•Veggie
•New
•Low CO2
Allergens:
Egg
•Milk
•Wheat
•Sulphites
•Pine nuts
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
28 g
Pine Nuts
(Contains Pine nuts)
2 unit(s)
Cream Cheese
(Contains Milk)
7 g
Thyme
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
Nutrition Values
Calories880 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber8 g
Protein23 g
Cholesterol150 mg
Sodium1040 mg
Trans Fat1 g
Potassium950 mg
Calcium400 mg
Iron7 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.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Small Bowl
•Colander
Cooking Steps
1
- 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.
2
- 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 coat.
- Roast in the middle of the oven until tender, 12-14 min.
3
- 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.
4
- 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.
5
- Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, 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 sauce slightly thickens, 2-3 min.
- Season with salt and pepper.
6
- Add sauce, arugula-spinach mix and half the Parmesan to the pot with ravioli.
- Stir until arugula-spinach mix is wilted, 1 min.
- Divide squash ravioli in pesto sauce between bowls.
- Sprinkle with roasted tomatoes, remaining Parmesan and pine nuts.
