Squash Ravioli in Cheesy Red Pesto Sauce

Name: Squash Ravioli in Cheesy Red Pesto Sauce with Pine Nuts
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Butternut Squash Ravioli; ¼ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Garlic, cloves; 56 g Arugula and Spinach Mix; 113 g Baby Tomatoes; 28 g Pine Nuts; 2 unit(s) Cream Cheese; 7 g Thyme; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*; 1 tbsp Oil*

with Pine Nuts

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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

•Hvede

•Schwefeldioxide und Sulfite

•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

¼ cup

Sun-Dried Tomato Pesto

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Garlic, cloves

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

28 g

Pine Nuts

2 unit(s)

Cream Cheese

7 g

Thyme

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

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

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 coat.
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 toasted pine nuts 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.

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.