This breezy butternut squash pasta manages to be both creamy, yet light and full of flavor. Zucchini and tomatoes are broiled to coax out deep caramelized flavors while an aromatic sauce base made from shallots, white wine and cream simmers patiently. Topped with toasted panko crumbs laced with garlic and chives for crunchy satisfaction.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 unit(s)
Shallot
7 g
Chives
2 unit(s)
Garlic, cloves
56 mL
Cream
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Gluten, Wheat May contain Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Gluten)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
2 tbsp
Unsalted Butter*