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.
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)
170 g
Courge musquée, en dés
113 g
Petites tomates
1 pièce(s)
Oignon jaune
28 g
Graines de citrouille
56 ml
Crème
(Contient Lait)
2 cs
Pâte de cari
(Peut contenir Sulfites, Moutarde, Poisson, Soya, Sésame, Oeuf, Blé, Lait, Crustacés)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Poisson, Lait, Sésame, Blé, Soya, Sulfites, Crustacés, Moutarde, Oeuf)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
Pas inclus dans votre livraison
0.13 cc
Poivre*
1.5 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Prick tomatoes with a fork.
- 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.
- 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.
- 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?
- Divide ravioli between bowls.
- Drizzle with chili-garlic sauce.
- Sprinkle pepitas over top.