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Squash Ravioli and Roasted Red Peppers
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Squash Ravioli and Roasted Red Peppers

Squash Ravioli and Roasted Red Peppers

with Spinach Salad

Creamy, dreamy and addictive red pepper flavours a luscious sauce for squash ravioli! Wholesome spinach salad brings bright balance to this rich pasta dish.

Tags:
Veggie
Allergens:
Egg
Milk
Wheat
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

170 mL

Roasted Peppers

160 g

Sweet Bell Pepper

113 g

Yellow Onion

113 g

Baby Tomatoes

113 g

Baby Spinach

6 g

Garlic

7 g

Basil

1 unit

Vegetable Broth Concentrate

56 g

Cream

(Contains Milk)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Calories770 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate86 g
Sugar16 g
Dietary Fiber10 g
Protein22 g
Cholesterol135 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
Paper Towel
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk

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. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Halve tomatoes. Drain roasted red peppers, then pat dry with paper towels. Cut into 1/2-inch pieces. Peel, then mince or grate garlic.

Cook peppers
2

Heat a large non-stick pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. (NOTE: You will use roasted red peppers in step 3.) Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper, then transfer peppers to a plate. Cover to keep warm.

Make sauce
3

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min. Add roasted red peppers and garlic. Cook, stirring often, until fragrant, 1 min. Reduce heat to medium-low, then add cream and broth concentrate. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, then remove from heat.

Make salad
4

While sauce cooks, add 1/2 tbsp vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.

Cook ravioli
5

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 and return pasta to the same pot, off heat.

Finish and serve
6

Add sauce, peppers and reserved pasta water to the large pot with ravioli. Season with salt and pepper, then gently stir to combine. Divide ravioli between plates. Sprinkle with Parmesan and tear basil leaves over top. Serve salad on the side.