Squash Ravioli Al Limone
with Arugula Side Salad
Are you ready for a decadent pasta dinner? A velvety cream sauce enrobes these tender ravioli and a chili pepper adds a kiss of heat for a superb date-night meal.
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 Peut contenir Sulfites)
28 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
1 pièce(s)
Citron
7 g
Ciboulette
2 pièce(s)
Gousses d'ail
1 pièce(s)
Piment
56 ml
Crème
(Contient Lait)
2 pièce(s)
Fromage à la crème
(Contient Lait)
1 pièce(s)
Échalote
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
56 g
Mélange roquette et épinards
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then shallots. Cook for 3-4 min, stirring often, until softened.
- Add garlic and 1 tsp (2 tsp) chili peppers. (TIP: Use less chili peppers for a milder version, or more for an extra kick!) Cook for 1 min, stirring often, until fragrant. [tester: pls confirm amount of chili.]
- To pan with shallots, add Cream Sauce Spice Blend. Cook for 30 seconds, stirring often, until toasted.
- Add cream, cream cheese and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Cook for 3-4 min, stirring occasionally, until sauce is slightly thickened.
- Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cups) pasta water.
- Strain ravioli, then return to the pot, off heat.
- To the pan with sauce, add arugula and spinach mix and half the Parmesan.
- To the pot with ravioli, add sauce, lemon zest, lemon juice, half the chives and reserved pasta water, then toss to coat. [tester, pls confirm pasta water amt.]
- Divide ravioli between plates.
- Top with crispy shallots, remaining Parmesan and remaining chives.
- Squeeze a lemon wedge over top, if you like.