Squash Ravioli in Sun-Dried Tomato Sauce
with Peppers and Basil
Zesty sun-dried tomato pesto is the perfect pair for hearty tomato sauce. We've given this combo a savoury boost by adding sautéed peppers and onions. All that flavour comes to life over tender, sweet squash ravioli. Don't forget the final sprinkle of basil and Parm!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Crushed Tomatoes
½ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
7 g
Basil
56 g
Yellow Onion
160 g
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 tsp
Garlic Powder
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Pick basil leaves from stems. Keep leaves and stems separate.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Add crushed tomatoes, garlic powder. basil stems, 1/4 cup water and 1/2 tsp sugar (dbl both for 4 ppl) to the pan with veggies. (TIP: Swirl the water in the empty tomato container to get every last drop!)Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min.
When sauce is almost done, add ravioli to the boiling water .Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain ravioli and return to the same pot, off heat.
Carefully remove basil stems from sauce and discard. Add spinach and sun-dried tomato pesto to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min. Add sauce and half the Parmesan to the pot with ravioli, then gently toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired!)Season with pepper, to taste.
Divide ravioli between plates. Tear basil leaves over top. Sprinkle with remaining Parmesan.
