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Squash Ravioli in Cheesy Red Pesto Sauce

Squash Ravioli in Cheesy Red Pesto Sauce

with Pine Nuts
4.5(303)
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Calories
: 
800 kcal
Protein
: 
21g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Milk
  • Wheat
  • Pine nuts
  • Sulphites
  • May contain traces of allergens
  • Soy
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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*

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.
•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Small Bowl
•Colander

Cooking Steps

Prep
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.
Roast tomatoes
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.
Toast pine nuts
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.
Cook ravioli
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.
Make cheesy red pesto sauce
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.
Finish and serve
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.
Meal right image

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