Parmesan and Black Pepper Squash Ravioli
with Arugula-Spinach and Pear Salad
Butternut squash ravioli is coated in a luscious Parmesan and cracked black pepper sauce with blistered juicy baby tomatoes, to deliver big flavour in every bite!
Tags:
Veggie
Allergens:
Egg
•Milk
•Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
1 unit(s)
Pear
1 unit(s)
Yellow Onion
56 g
Arugula and Spinach Mix
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
28 g
Pepitas
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Cracked Black Pepper
Nutrition Values
Calories670 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate90 g
Sugar17 g
Dietary Fiber11 g
Protein25 g
Cholesterol100 mg
Sodium620 mg
Trans Fat0.5 g
Potassium950 mg
Calcium350 mg
Iron6 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 Bowl
•Whisk
•Large Pot
•Measuring Spoons
•Large Non-Stick Pan
•Measuring Cups
Instructions
1
- 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, carefully prick tomatoes with a fork.
- Core, then cut pear into 1/2-inch pieces.
- Peel and cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
2
- Heat a large non-stick pan over medium heat.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer pepitas to a plate.
3
- Add 1/2 tsp tbsp (1 tbsp) oil to the same pan, then tomatoes. Cook, stirring occasionally, until burst, 3-4 min. Season with salt and pepper.
- Remove from heat, then transfer tomatoes to a plate.
4
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until tender, 3-4 min.
- Add cream cheese, half the Parmesan, 1/4 tsp (1/2 tsp) cracked black pepper and 1/2 cup (1 cup) milk. Cook, stirring occasionally, until cream cheese melts and sauce thickens slightly, 1-2 min.
Tester: Is this ratio of milk good?
5
- Add arugula-spinach mix and pears to the bowl with dressing (from step 1), then toss to coat.
6
- Divide ravioli between bowls. Top with tomatoes.
- Sprinkle remaining Parmesan and 1/2 tsp (1/2 tsp) cracked black pepper) over ravioli.
- Serve salad alongside.
- Sprinkle pepitas over the salad.
