SuperQuick Creamy Chicken Butternut Ravioli
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SuperQuick Creamy Chicken Butternut Ravioli

SuperQuick Creamy Chicken Butternut Ravioli

with Crunchy Walnut Topping

This super quick 15-minute recipe features tender butternut squash ravioli, perfectly paired with a creamy garlic sauce. The dish is topped with toasted walnuts, adding a delightful crunch and nutty flavour. It's a delicious and easy meal that's perfect for busy weeknights, offering a gourmet taste with minimal effort.

Ingredients: Butternut squash ravioli (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) (egg, milk, wheat) • Chicken tenders • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Butternut squash • Walnuts • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).

Tags:
SuperQuick
Allergens:
Milk
Wheat
Egg
Walnuts
Soy

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

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Milk, Wheat, Egg May contain Egg, Milk, Sulphites, Wheat)

56 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

237 mL

Cream

(Contains Milk)

170 g

Butternut Squash, cubes

⅓ cup

Panko Breadcrumbs

(Contains Wheat May contain Wheat, Gluten)

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories1460 kcal
Fat94 g
Saturated Fat38 g
Carbohydrate96 g
Sugar9 g
Dietary Fiber9 g
Protein60 g
Cholesterol370 mg
Sodium790 mg
Trans Fat1.5 g
Potassium1500 mg
Calcium200 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

Baking Sheet
Aluminum Foil
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Colander

Instructions

Broil butternut squash
1
  • Add butternut squash and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. 
  • Broil in the middle of the oven until golden and cooked through, 6-8 min. 
  • Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. 
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
  • Remove from heat, then transfer chicken to a plate. Cover to keep warm. 
Toast walnut topping
2
  • Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, walnuts and panko to the pan.
  • Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on it so it doesn't burn!)
  • Season with salt, then transfer to a plate.
Cook ravioli
3
  • Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
Cook sauce
4
  • Meanwhile, reheat the large non-stick pan over medium-high. 
  • When hot, add cream and garlic spread. Cook, stirring often, until simmering, 3-4 min. 
  • Add ravioli, reserved pasta water and butternut squash. Cook, stirring gently until coated, 1 min. 
  • Season with salt and pepper. 
Finish and serve
5
  • Divide creamy ravioli between plates, then top with chicken. 
  • Sprinkle with walnut topping. 
Modularity step (under step 1)
6

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper.  Heat a large non-stick pan over medium-high heat.  When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Remove from heat, then transfer chicken to a plate. Cover to keep warm.  Reuse the same pan in step 2 to toast walnuts and panko.

Modularity step (under step 5)
7

Top plates with chicken.