Squash Ravioli in Cheesy Red Pesto Sauce
with Pine NutsCalories
:
800 kcalProtein
:
21g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Quick
Allergens:
- Egg
- Milk
- Wheat
- Pine nuts
- Sulphites
- May contain traces of allergens
- Soy
- Peanuts
Tender squash ravioli swims in a lovely blush sauce made with sun-dried tomato pesto and cream cheese in this quick dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May be present: Sulphites)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Sulphites, Soy)
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 May be present: Peanuts)
1 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 facts
Calories800 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber8 g
Protein21 g
Cholesterol140 mg
Sodium970 mg
Trans Fat1 g
Potassium950 mg
Calcium300 mg
Iron4 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy red pesto sauce is a standout, with roasted tomatoes adding a nice acidity to balance the richness. Some reviewers found the overall flavour a touch one-note and suggested adding more garlic or a pinch of spice to lift it.
- Ease of prep: Most found this quick and easy to pull together with minimal cleanup; a few noted the timing between steps felt rushed, so reading through the instructions before starting helps.
- Suggestions: Double the sauce or add extra pesto if you prefer a saucier dish, as several reviewers found the ratio of sauce to ravioli too low. Reducing the heat slightly when adding the pesto and cream cheese can help prevent splattering and curdling.
- Portions: Portions are generous and several reviewers were happy to have leftovers the next day.
- Customisation: Some reviewers added chicken or suggested tofu or lentils for extra protein; a few also recommended swapping or supplementing the pine nuts with walnuts for a different finish.
