Squash Ravioli in Sun-Dried Tomato Sauce
with Peppers and Basil
Zesty sun-dried tomato pesto is the perfect pair for hearty tomato sauce. We've given this combo a savoury boost by adding sautéed peppers and onions. All that flavour comes to life over tender, sweet squash ravioli. Don't forget the final sprinkle of basil and Parm!
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.
Ingredients
398 mL
Crushed Tomatoes
½ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
7 g
Basil
56 g
Yellow Onion
160 g
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 tsp
Garlic Powder
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Pick basil leaves from stems. Keep leaves and stems separate.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Add crushed tomatoes, garlic powder. basil stems, 1/4 cup water and 1/2 tsp sugar (dbl both for 4 ppl) to the pan with veggies. (TIP: Swirl the water in the empty tomato container to get every last drop!)Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min.
When sauce is almost done, add ravioli to the boiling water .Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain ravioli and return to the same pot, off heat.
Carefully remove basil stems from sauce and discard. Add spinach and sun-dried tomato pesto to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min. Add sauce and half the Parmesan to the pot with ravioli, then gently toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired!)Season with pepper, to taste.
Divide ravioli between plates. Tear basil leaves over top. Sprinkle with remaining Parmesan.
