Butternut Squash Stuffed Pasta
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Butternut Squash Stuffed Pasta

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. Creamy 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!

Tags:
Veggie
Quick
Allergens:
Egg
Milk
Wheat
Tree nuts
Soy

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Butternut Squash Ravioli

(Contains Egg, Milk, Wheat)

1 unit

Lemon

113 g

Baby 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

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3598 kJ
Calories860 kcal
Fat51 g
Saturated Fat18 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber10 g
Protein23 g
Cholesterol115 mg
Sodium1010 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 Pot
Zester
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan

Instructions

PREP
1

Before starting wash and dry all produce.

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.

COOK RAVIOLI
2

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.

TOAST PINE NUTS
3

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.

START SAUCE
4

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.

FINISH SAUCE
5

Add pesto and reserved pasta water to the pan. Cook, stirring occasionally, until the sauce slightly thickens, 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.

FINISH AND SERVE
6

Divide pasta between bowls. Sprinkle over pine nuts and remaining Parmesan. Squeeze over a lemon wedge, if desired.