Summery Squash Ravioli
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Summery Squash Ravioli

Summery Squash Ravioli

with Burst Tomatoes and Garlicky Panko Topping

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.


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


serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

1 unit(s)


113 g

Baby Tomatoes

1 unit(s)


7 g


2 unit(s)

Garlic, cloves

56 mL


(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

2 tbsp

Unsalted Butter*


Nutrition Values

Calories700 kcal
Fat30 g
Saturated Fat18 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber8 g
Protein18 g
Cholesterol140 mg
Sodium1280 mg
Trans Fat1 g
Potassium800 mg
Calcium150 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.


Large Non-Stick Pan
Small Bowl
Measuring Spoons
Baking Sheet
Measuring Cups


  • 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.)
  • Divide ravioli between plates.
  • Sprinkle panko-garlic breadcrumbs and remaining chives overtop.
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