Creamy Pesto Butternut Squash Ravioli
with Blistered Tomatoes
Sweet butternut squash stuffed ravioli 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 veggie dinner!
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.
Ingrédients
350 g
Raviolis à la courge musquée
(Contient Oeuf, Lait, Blé)
3 pièce(s)
Gousses d'ail
56 g
Bébés épinards
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
113 g
Petites tomates
¼ tasse(s)
Pesto au basilic
(Contient Lait, Soya)
43 g
Fromage à la crème
(Contient Lait)
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
Pas inclus dans votre livraison
1 cs
Huile*
½ cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.
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 a large non-stick pan over medium heat. 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. Divide ravioli between bowls. Top with blistered tomatoes. Sprinkle with remaining Parmesan, to taste.