with Blistered Tomatoes
Sweet butternut squash-stuffed ravioli and silky pesto cream sauce perfectly come together for tonight's dinner. Blistered baby tomatoes add a hit of acidity. Ingredients: Butternut squash ravioli (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) (egg, milk, wheat) • Chicken breast • Baby tomatoes • Spinach • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Butternut Squash Ravioli
350 g
Garlic, cloves
3 unit(s)
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Baby Tomatoes
113 g
Basil Pesto
0.25 cup
Cream Cheese
2 unit(s)
Zesty Garlic Blend
7 g
Chicken Breasts
2 unit(s)
Pepper
0.125 tsp
Salt
0.125 tsp
Butter
0.5 tbsp
Oil
1 tbsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a large pot, add 10 cups water, 1/2 tbsp (1 tbsp) oil and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop spinach.
- Pierce tomatoes with a fork.
- To an unlined baking sheet, Add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in middle of the oven for 4-6 min, until tomatoes burst.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook sauce in step 4.]
- Add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
- In a medium bowl, whisk together reserved pasta water and cream cheese.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add garlic. Cook for 1 min, stirring often, until fragrant.
- Add cream cheese mixture. Cook for 2-3 min, stirring occasionally, until slightly thickened.
- Add pesto, spinach and Zesty Garlic Blend. Cook for 1-2 min, stirring occasionally, until spinach wilts.
- Season with salt and pepper, to taste.
- Add ravioli and half the Parmesan. Toss to combine.
- Divide ravioli between plates.
- Thinly slice chicken.
- Top with chicken and blistered tomatoes.
- Sprinkle with remaining Parmesan.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook sauce in step 4.]
Thinly slice chicken. Top plates with chicken.
920
kcal
Calories
40
g
Fat
16
g
Saturated Fat
78
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
59
g
Protein
255
mg
Cholesterol
1340
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
350
mg
Calcium
4
mg
Iron
