Ricotta Ravioli in Roasted Butternut Sauce
with Spinach and Italian Style Cheese
Perfect for autumn, this Ricotta Ravioli in Roasted Butternut Sauce uses seasonal squash in a creamy rosemary sauce for a cosier way to enjoy ravioli. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
2 sachet(s)
Dried Rosemary
2 unit(s)
Garlic Clove
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim and peel the butternut squash.
Halve lengthways, then scoop out the seeds. Cut into 1cm chunks.
Pop the butternut chunks onto a large baking tray.
Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Add the ravioli and cook until tender, 3 mins.
Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the garlic and cook for 30 secs.
Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 3-4 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the creme fraiche, bring to the boil, then remove from the heat.
When ready, stir through roasted butternut squash, butter (see pantry for amount) and half the hard Italian style cheese until melted. Taste and season with salt and pepper if needed.
Share the ravioli between your bowls.
Spoon over the roasted butternut squash sauce.
Sprinkle over the remaining cheese to finish.
Enjoy!
