Coconut Curry Butternut Squash Ravioli
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Coconut Curry Butternut Squash Ravioli

Coconut Curry Butternut Squash Ravioli

with Chili-Garlic Drizzle and Toasted Pepitas

A delicious new twist on pasta! A luscious cream sauce is enhanced with warming spices and generously coats sweet and savoury butternut squash ravioli, roasted squash pieces and juicy tomatoes. Finished off with a drizzling of chili-garlic sauce and crunchy pepitas, this meal is an unforgettable flavour explosion.

étiquettes:
Végétarien
Épicé
Allergènes:
Oeuf
Lait
Blé
Soya
Sulfites

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.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

350 g

Raviolis à la courge musquée

(Contient Oeuf, Lait, Blé)

170 g

Courge musquée, en dés

113 g

Petites tomates

1 pièce(s)

Oignon jaune

28 g

Graines de citrouille

(Peut contenir Noix)

56 ml

Crème

(Contient Lait)

2 cs

Pâte de cari

(Peut contenir Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)

1 cs

Sauce aux piments et à l’ail

(Peut contenir Blé, Oeuf, Gluten, Noix, Poisson, Lait, Moutarde, Soya, Sésame, Sulfites, Crustacés)

1 cs

Bouillon de légumes en poudre

(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)

Pas inclus dans votre livraison

0.13 cc

Poivre*

1.5 cs

Huile*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)760 kcal
Graisses37 g
dont saturés12 g
Glucides89 g
dont sucres14 g
Fibres9 g
Protéines20 g
Cholestérol110 mg
Sel1220 mg
Gras Trans0.4 g
Potassium1050 mg
Calcium175 mg
Fer5.5 mg

Ustensiles

Papier sulfurisé
Plaque de cuisson
Cuillères à mesurer
Grande poêle antiadhésive
Passoire
Verre doseur

Instructions

1
  • Add squash and 1 tbsp (2 tbsp) oil 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 and golden-brown, 20-22 min.
2
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Prick tomatoes with a fork.
3
  • Heat a large non-stick pan over medium heat.
  • When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
4
  • Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min.
  • Add cream, curry paste, and stock powder. Cook, stirring, occasionally, until fragrant, 1 min. Season with salt and pepper.
5
  • When sauce is almost done, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain pasta.
  • Add ravioli to the pan with sauce. Season with salt and pepper, then stir gently to coat ravioli. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)

In dev: Should the amount of reserved pasta water be increased here?

6
  • Divide ravioli between bowls.
  • Drizzle with chili-garlic sauce.
  • Sprinkle pepitas over top.