"Green Goddess" Squash Ravioli
with Basil Cream and Almonds
A mean, green, mealtime machine! Eating your veggies has never been easier than with this recipe. Sweet, squash-stuffed ravioli are cooked with springy peas and iron-rich spinach in a white wine sauce for a dinner you can feel good about. Finished with a drizzle of basil cream and toasted almonds for both texture and unctuousness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
113 g
Green Peas
56 g
Baby Spinach
1 unit(s)
Shallot
56 mL
Cream
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
28 g
Almonds, sliced
(Contains Almonds)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil and almonds. Season with salt and pepper, then toast, stirring often until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)Transfer to a plate.
Peel, then cut shallot into 1/4-inch slices.Roughly chop spinach.Add pesto and 1 tbsp (2 tbsp) cream to a small bowl. Season with salt and pepper, then stir to combine.
Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1 1/2 cup (3 cups) pasta water, then drain and return ravioli to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
Reheat the same pan (from step 1) over medium-high. When hot, add 2 tbsp (4 tbsp) butter. Swirl the pan until melted, 30 sec. Add shallots and peas. Cook, stirring often, until shallots are softened and lightly golden, 2-3 min.Sprinkle over Cream Sauce Spice Blend and veggie stock powder. Stir to coat. Add white wine. Cook, stirring often until fragrant, 30 sec.
Add remaining cream and 1 cup (2 cup) of the reserved pasta water. Bring to a simmer, then reduce heat to medium-low.Cook, stirring occasionally until sauce has thickened slightly, 2-3 min. Season with salt and pepper, to taste.
Add ravioli and spinach to the pan with sauce. Stir to coat. Cook, stirring occasionally until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if desired.) Divide ravioli between plates. Drizzle pesto cream over top. Sprinkle toasted almonds over top.
