Sun-Dried Tomato Pesto Sauce and Squash Ravioli
with Spinach and Parmesan- Egg
- Milk
- Wheat
- Sulphites
- May contain traces of allergens
- Soy
Ingredients: Butternut squash ravioli (egg, milk, wheat) (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) • Baby tomato • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Thyme • Parsley • Garlic.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May be present: Sulphites)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
1 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Thyme
56 g
Baby Spinach
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- 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 spinach and parsley.
- To a parchment-lined baking sheet, add tomatoes, 1 tbsp (2 tbsp) oil and half the chopped thyme. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until tender.
- Meanwhile, to the boiling water, add ravioli.
- Cook for 3-4 min, stirring occasionally, until tender but still firm to
the bite. - Reserve 1/2 cup (2/3 cup) pasta water.
- Strain ravioli, then return to the pot, off heat.
- Heat a large non-stick pan over medium-low. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add garlic and remaining thyme. Cook for 30 sec, stirring often, until fragrant.
- Add sun-dried tomato pesto, cream cheese and reserved pasta water.
- Cook for 1-2 min, stirring often, until sauce slightly thickens.
- Season with salt and pepper.
- To the pot with ravioli, add sauce, spinach and half the Parmesan.
- Stir for 1 min, until spinach is wilted.
- Divide pasta between bowls.
- Top with roasted tomatoes.
- Sprinkle with parsley and remaining Parmesan.
