Summery Squash Ravioli

Name: Summery Squash Ravioli with Burst Tomatoes and Garlicky Panko Topping
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 350 g Butternut Squash Ravioli; 1 unit(s) Zucchini; 113 g Baby Tomatoes; 1 unit(s) Shallot; 7 g Chives; 2 unit(s) Garlic, cloves; 56 mL Cream; ¼ cup Panko Breadcrumbs; 4 tbsp White Cooking Wine; 10 g Cream Sauce Spice Blend; 7.5 g Vegetable Stock Powder; 2 tbsp Unsalted Butter*

with Burst Tomatoes and Garlicky Panko Topping

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This breezy butternut squash pasta manages to be both creamy, yet light and full of flavor. Zucchini and tomatoes are broiled to coax out deep caramelized flavors while an aromatic sauce base made from shallots, white wine and cream simmers patiently. Topped with toasted panko crumbs laced with garlic and chives for crunchy satisfaction.

Tags:

Veggie

Allergens:

Egg

•Milk

•Hvede

•Schwefeldioxide und Sulfite

•Soja

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

1 unit(s)

Zucchini

113 g

Baby Tomatoes

1 unit(s)

Shallot

7 g

Chives

2 unit(s)

Garlic, cloves

56 mL

Cream

¼ cup

Panko Breadcrumbs

4 tbsp

White Cooking Wine

10 g

Cream Sauce Spice Blend

7.5 g

Vegetable Stock Powder

Not included in your delivery

2 tbsp

Unsalted Butter*

Nutrition Values

Calories710 kcal

Fat30 g

Saturated Fat18 g

Carbohydrate89 g

Sugar12 g

Dietary Fiber8 g

Protein19 g

Cholesterol140 mg

Sodium1400 mg

Trans Fat1 g

Potassium900 mg

Calcium175 mg

Iron4.5 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 Non-Stick Pan

•Small Bowl

•Measuring Spoons

•Baking Sheet

•Strainer

•Measuring Cups

Cooking Steps

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.
Meanwhile, halve zucchini lengthwise, then cut into /1/4-inch half-moons
Halve tomatoes / leave whole for broiling.
Finely chop chives
Peel, then finely chop shallot.
Peel, then mince or grate garlic.

Heat a large non-stick pan on medium-high heat.
When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 30 sec.
Add garlic and panko. Cook, stirring often until golden-brown and fragrant. Season with salt and pepper.
Transfer to a bowl. Stir in half the chives.

Add tomatoes, zucchini and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Turn all tomatoes to be cut-side facing up.
Broil in the middle of the oven until tomatoes burst and zucchini are golden-brown.

Reheat the same pan from step two over medium-high.
When hot, add 1 tbsp butter. Swirl pan until melted, 30 sec.
Add shallots. Cook, stirring often until softened and golden-brown, 2-3 min.
Sprinkle over Cream Sauce Spice Blend and veggie stock powder, then stir to coat.
Add white wine. Cook, stirring occasionally until fragrant, 30 sec.
Add _____ water. Bring to a simmer, then reduce heat to medium-low.
Season with salt and pepper. Cook, stirring occasionally until sauce thickens, ____-_____ min

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 add ravioli to the pan of simmering sauce.
Add veggies/ just zucchini.
Season with salt and pepper. Cook, stirring occasionally until sauce has thickened slightly. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)