Summer Butternut Squash Ravioli

Summer Butternut Squash Ravioli

with Snap Peas and Fresh Tomatoes

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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.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Squash Ravioli

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

1 unit


28 g


56 g

Baby Spinach

6 g


113 g

Heirloom Tomatoes

113 g

Red Onion, chopped

1 tsp

Chili Flakes


113 g

Sugar Snap Peas

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp

Unsalted Butter*


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate68 g
Sugar9 g
Dietary Fiber3 g
Protein22 g
Cholesterol95 mg
Sodium750 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon

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.