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Butternut Squash Stuffed Pasta
with Toasted Pine Nuts and Baby Heirloom Tomatoes
We love tomatoes all year long here at HelloFresh. This dish combines some of our favourite pairings. Zippy Parmesan, sweet baby heirloom tomatoes and basil pesto make it feel like summer. A little squeeze of lemon at the end brings the whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
1 unit
Lemon
227 g
Heirloom Tomatoes
28 g
Pine Nuts
(Contains Tree nuts)
6 g
Garlic
56 g
Baby Spinach
¼ cup
Basil Pesto
(Contains Milk, Soy)
50 g
Shallot
7 g
Basil
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Peel and finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate shallot. Peel, then mince or grate garlic.
Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. When ravioli is cooked, reserve 1/2 cup pasta water (dbl for 4 ppl) then drain, and return to the same pot. Set aside.
While ravioli cooks, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from heat. Transfer pine nuts to a plate. Set aside.
Return the same pan to medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomato and garlic. Cook, stirring occasionally, until tender, 2-3 min.
Add basil pesto and reserved pasta water to the pan. Cook, stirring occasionally, until the sauce thickens slightly, 2-3 min. Season with salt and pepper. Add ravioli, spinach, lemon zest, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Remove from heat and stir together until the spinach wilts, 1 min.
Divide pasta between bowls. Sprinkle over pine nuts and remaining Parmesan. Tear over the basil. Squeeze over a lemon wedge, if desired.
