Our Plans
Squash Ravioli in Sun-Dried Tomato Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Squash Ravioli in Sun-Dried Tomato Sauce

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!

Tags:
Veggie
Allergens:
Milk
Sulphites
Egg
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories930 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate101 g
Sugar23 g
Dietary Fiber13 g
Protein26 g
Cholesterol88 mg
Sodium1060 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 Cups
Measuring Spoons
Large Non-Stick Pan
Colander

Instructions

Prep
1

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.

Cook veggies
2

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.

Make sauce
3

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.

Cook ravioli
4

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.

Finish ravioli
5

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.

Finish and serve
6

Divide ravioli between plates. Tear basil leaves over top. Sprinkle with remaining Parmesan.