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.
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 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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
