Cacio e Pepe-Inspired Butternut 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!
étiquettes:
Végétarien
Allergènes:
Oeuf
•Lait
•Blé
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation35 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
350 g
Raviolis à la courge musquée
(Contient Oeuf, Lait, Blé)
113 g
Petites tomates
1 pièce(s)
Poire
1 pièce(s)
Oignon jaune
56 g
Mélange roquette et épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Fromage à la crème
(Contient Lait)
28 g
Graines de citrouille
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cc
Poivre noir concassé
Informations nutritionnelles
Énergie (kcal)670 kcal
Graisses24 g
dont saturés10 g
Glucides90 g
dont sucres17 g
Fibres11 g
Protéines25 g
Cholestérol100 mg
Sel620 mg
Gras Trans0.5 g
Potassium950 mg
Calcium350 mg
Fer6 mg
Ustensiles
•Grand bol
•Fouet
•Grande casserole
•Cuillères à mesurer
•Grande poêle antiadhésive
•Verre doseur
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.