Pâtes farcies à la courge musquée

Ingrédients

Raviolis à la courge musquée

250 g

Citron

1 unit

Tomates anciennes

227 g

Pignons

28 g

Ail

6 g

Bébés épinards

56 g

Pesto au basilic

0.25 cup

Échalote

50 g

Basilic

7 g

Fromage Parmesan

0.25 cup

Beurre

2 tbsp

Huile

1 tbsp

Sel et Poivre

0.25 tsp

Preparation

Before starting wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Peel and finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate shallot. Peel, then mince or grate garlic.

2

Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. When ravioli is cooked, reserve 1/2 cup pasta water (dbl for 4 ppl) then drain, and return to the same pot. Set aside.

3

While ravioli cooks, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from heat. Transfer pine nuts to a plate. Set aside.

4

Return the same pan to medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomato and garlic. Cook, stirring occasionally, until tender, 2-3 min.

5

Add basil pesto and reserved pasta water to the pan. Cook, stirring occasionally, until the sauce thickens slightly, 2-3 min. Season with salt and pepper. Add ravioli, spinach, lemon zest, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Remove from heat and stir together until the spinach wilts, 1 min.

6

Divide pasta between bowls. Sprinkle over pine nuts and remaining Parmesan. Tear over the basil. Squeeze over a lemon wedge, if desired.