Who says pumpkin ravioli is just for colder months? Not us! Fresh spinach, lemon, snap peas and tomatoes make this a light and bright take on ravioli!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Squash Ravioli(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Red Onion, chopped
Sugar Snap Peas
Parmesan Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: use the same 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 with the pepita mixture and remaining Parmesan. Squeeze over lemon wedge if desired.