SuperQuick Creamy Butternut Squash 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) • 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Milk, Wheat, Egg May contain traces of: Egg, Milk, Sulphites, Wheat)
56 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Egg, Milk, Sulphites, Gluten, Tree nuts, Peanuts, Soy, Sesame, Mustard)
237 mL
Cream
(Contains: Milk)
170 g
Butternut Squash, cubes
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites, Soy)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Heat a large non-stick pan over medium-high heat. 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.
- 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.
- 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.
- Divide creamy ravioli between plates.
- Sprinkle with walnut topping.
