Meal Kit

Butternut Squash Ravioli

with hazelnut sage cream and brussel sprouts

Prep & Cook Time: 10-20 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Hazelnuts), Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Shredded Parmesan Cheese
  • 4 oz. Shredded Brussels Sprouts
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    ½ oz. Hazelnut Pieces
  • 0.28 oz. Lemon Juice
  • 1 Sage Sprig
  • Info
    10 oz. Par-Cooked Butternut Squash Ravioli

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    66g
  • Fat
    31g
  • Protein
    20g
  • Sodium
    1500mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely chop hazelnuts.

    Mince sage.

  2. 2

    Cook the Brussels Sprouts

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-7 minutes.

    Remove from burner. Remove Brussels to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Make the Sauce

    Return pan used to cook Brussels to medium heat.

    Add cream sauce base, sage, lemon juice, half the cheese, half the hazelnuts (reserve remaining of both for garnish), 3 Tbsp. water, and 1/4 tsp. salt to hot pan. Stir to combine, then bring to a simmer.

    Once simmering, cook until combined, 2-3 minutes.

    Remove from burner.

    While sauce simmers, cook ravioli.

  4. 4

    Cook The Ravioli

    Add ravioili to boiling water and cook until tender, 4-5 minutes.

    Carefully, drain ravioli in a colander. Don't worry if some breaks; it will still be delicious!

    Transfer ravioli to pan with sauce and gently stir until coated.

  5. 5

    Finish the Dish

    Plate the dish as ;pictured on front of card, topping ravioli with Brussels sprouts, remaining cheese, and remaining hazelnuts. Bon appétit!

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