Squash Ravioli Mac and Cheese
with Cheddar and Buttery Breadcrumbs
We've replaced the "mac" in tonight's mac & cheese with plump pillows of butternut squash ravioli! That simple switch squeezes an extra veggie into tonight's family favourite.
The quantities provided above are averages only.
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)
1 unit(s)
Yellow Onion
56 g
Baby Spinach
7 g
Chives
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
½ cup
Milk*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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, thinly slice chives.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Roughly chop spinach, if desired.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl to melt.
- Add panko and 1 tsp (2 tsp) Zesty Garlic Blend. Cook, stirring constantly, until golden, 2-4 min. (TIP: Keep a close eye on panko so that it doesn't burn!)
- Remove from heat, then transfer toasted panko to a small bowl. Add half the chives. Season with salt and pepper, to taste, then stir to combine.
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add onions and remaining Zesty Garlic Blend. Cook, stirring often, until softened, 3-4 min.
- Sprinkle Cream Sauce Spice Blend over onions. Stir until coated, 30 sec.
- While whisking, gradually add 1/2 cup (1 cup) milk, 1/4 cup (1/2 cup) water, then cream cheese.
- Cook, stirring often, until cream cheese melts and sauce thickens slightly, 2-3 min.
- Remove from heat, then add Dijon and cheddar. Stir until smooth.
- Add spinach. Stir until wilted, 1 min. Season with salt and pepper, to taste.
- While sauce cooks, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain ravioli.
- Add ravioli, remaining chives and 1/3 cup (2/3 cup) reserved pasta water to the pan with sauce. Toss very gently to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli and sauce between bowls.
- Sprinkle buttery breadcrumbs over top.