Summer Butternut Squash Ravioli
with Snap Peas and Fresh Tomatoes
Who says butternut squash ravioli is just for colder months? Not us! Fresh spinach, lemon, snap peas and tomatoes make this a light and bright take on ravioli! In a word... WOWZA!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
Red Onion, chopped
Sugar Snap Peas
Parmesan Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: use the same amounts for 4ppl). Cover and bring to a boil over high heat. While the water heats, trim snap peas, then cut into 1/2-inch pieces. Halve the tomatoes. Peel, then mince or grate garlic. Zest, then juice half the lemon. Cut the remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), pepitas and season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Remove pan from heat and add 1/2 tsp lemon zest and 1/4 tsp chili flakes (dbl both for 4ppl). Transfer mixture to a small bowl. Set aside.
Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/3 cup pasta water (dbl for 4ppl), then drain.
While ravioli cooks, re-heat the large non-stick pan over medium high heat. When hot, add 1 tbsp oil (dbl for 4ppl) then the snap peas, onions and tomatoes. Cook, stirring often, until snap peas are tender crisp, 3-4 min.
To the pan, with the veggie mixture, add the ravioli, spinach, garlic, lemon juice, reserved pasta water, half the Parmesan and 2 tbsp butter (dbl for 4ppl). Cook, stirring together until coated and spinach wilts, 1-2 min.
Divide the ravioli between bowls and sprinkle over the pepita mixture and remaining Parmesan. Squeeze over lemon wedge if desired.