Squash Ravioli in Curry Cream Sauce
with Chili-Garlic Drizzle and Toasted Pepitas
A delicious new twist on pasta! A luscious cream sauce is enhanced with warming spices and generously coats sweet and savoury butternut squash ravioli, roasted squash pieces and juicy tomatoes. Finished off with a drizzling of chili-garlic sauce and crunchy pepitas, this meal is an unforgettable flavour explosion.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
170 g
Butternut Squash, cubes
113 g
Baby Tomatoes
1 unit(s)
Yellow Onion
28 g
Pepitas
56 mL
Cream
(Contains Milk)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Prick tomatoes with a fork.
- Heat a large non-stick pan over medium heat.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min.
- Add cream, curry paste, and stock powder. Cook, stirring, occasionally, until fragrant, 1 min. Season with salt and pepper.
- When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain pasta.
- Add ravioli to the pan with sauce. Season with salt and pepper, then stir gently to coat ravioli. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
In dev: Should the amount of reserved pasta water be increased here?
- Divide ravioli between bowls.
- Drizzle with chili-garlic sauce.
- Sprinkle pepitas over top.
