Creamy Pesto Butternut Squash Ravioli and Chicken
with Blistered Tomatoes
Sweet butternut squash stuffed ravioli, hearty chicken and silky pesto cream sauce come together like pure magic for your tastebuds! Blistered baby tomatoes add a hit of acidity to this faster-than-lightning dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
3 unit
Garlic, cloves
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains Milk, Soy)
43 g
Cream Cheese
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit
Chicken Breasts
Not included in your delivery
1 tbsp
Oil*
½ tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water, 1/2 tbsp (1 tbsp) oil and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop spinach.
Pierce tomatoes with a fork.Add tomatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in middle of the oven until tomatoes burst, 4-6 min.Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate.
Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/3 cup (2/3 cup) pasta water, then drain.
Whisk together reserved pasta water and cream cheese in a medium bowl. Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add garlic. Cook, stirring often, until fragrant, 1 min.
Add cream cheese mixture. Cook, stirring occasionally, until slightly thickened, 2-3 min. Add pesto, spinach and Zesty Garlic Blend. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
Add ravioli and half the Parmesan. Toss to combine. Slice chicken.Divide ravioli between bowls. Top with chicken and blistered tomatoes. Sprinkle with remaining Parmesan, to taste.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate. Reuse the pan to cook sauce in step 4.
Slice chicken. Top final plates with chicken.
