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Squash Ravioli and Roasted Cauliflower
with Creamy Garlic Sauce
Rich squash ravioli has finally found the perfect match – nutty thyme-roasted cauliflower! This delicious pair are coated in an irresistible garlic-butter cream sauce, for a hearty meal that could be just what you've been longing for!
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)
285 g
Cauliflower, florets
28 g
Baby Spinach
7 g
Thyme
2 unit
Garlic, cloves
113 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then roughly chop. Cut cauliflower into bite-sized pieces. Add cauliflower, thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-16 min.
While cauliflower roasts, 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. While water comes to a boil, peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min.
Add cream, broth concentrate and 1 tbsp butter (dbl for 4 ppl) to the pan with garlic butter. Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Season with salt and pepper, then stir to combine.
While sauce cooks, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return ravioli to the same pot, off heat.
Pour creamy garlic sauce over ravioli in the large pot, then add roasted cauliflower and spinach. Stir gently to combine. Divide ravioli between bowls. Sprinkle Parmesan over top.
