Meal Kit
Butternut Squash Ravioli
with hazelnut sage cream and Brussels sprouts
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Hazelnuts), Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
This flavor mix here is two words: classic and divine. There's a classic combination of butternut squash ravioli, topped with shredded Brussels, crunchy and healthy. And then there's a creamy sauce, made of herbaceous sage, hazelnuts, and lemon, which come together for something absolutely divine. Classic, divine, delicious… that's Home Chef.
In Your Box (serves 2)
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10 oz. Par-Cooked Butternut Squash Ravioli
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4 fl. oz. Cream Sauce Base
- 4 oz. Shredded Brussels Sprouts
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1 oz. Shredded Parmesan Cheese
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½ oz. Hazelnut Pieces
- 0.28 oz. Lemon Juice
- 1 Sage Sprig
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.
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Nutrition (per serving) 4qY02xPM
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Calories540
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Carbohydrates65g
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Net Carbs54g
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Fat25g
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Protein19g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
Customize It Instructions
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Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using sirloin steaks, cook until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. If using filets mignon, cook until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Add to ravioli as desired.
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1 Prepare the Ingredients
Coarsely chop hazelnuts.
Mince sage. -
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 sprouts to a plate. Reserve pan; no need to wipe clean.While Brussels sprouts cook, cook ravioli. -
3 Cook the Ravioli
Once water in medium pot is boiling, add ravioli and cook until tender, 4-5 minutes.
Reserve 1/2 cup pasta cooking water. Carefully, drain ravioli in a colander. Don't worry if some break; it will still be delicious! -
4 Make the Sauce
Return pan used to cook Brussels sprouts to medium heat.
Add cream base, sage, lemon juice, half the cheese, half the hazelnuts (reserve remaining of both for garnish), half the pasta cooking water, and 1/4 tsp. salt to hot pan. Stir to combine, then bring to a simmer.Once simmering, stir occasionally until combined, 1-2 minutes.If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. -
5 Finish the Dish
Gently, stir ravioli into pan with sauce until ravioli is coated.
Plate dish as pictured on front of card, topping ravioli with Brussels sprouts, remaining cheese, and remaining hazelnuts. Bon appétit!
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