Meal Kit
Culinary Collection
Cheesy Leek Tortellini with Butternut Squash
and candied walnuts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat
- Fiber-Rich
- Vegetarian
- Mediterranean
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 9 oz. Par-Cooked 5-Cheese Tortellini
- 8 oz. Cubed Butternut Squash
- 4 fl. oz. Cream Sauce Base
- 1 Lemon
- 2 oz. Part-Skim Ricotta Cheese
- 2 oz. Leeks
- 1 oz. Creme Fraiche
- ¾ oz. Candied Walnuts
- ½ oz. Grated Parmesan Cheese
- 6 Chive Sprigs
- 2 Garlic Cloves
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)
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Calories710
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Carbohydrates76g
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Net Carbs69g
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Fat37g
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Protein23g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Colander/Strainer
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, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until tender, 25-30 minutes, tossing once halfway through.Carefully remove from oven.While butternut squash roast, continue recipe. -
2 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander/strainer and set aside.While tortellini cooks, continue recipe. -
3 Prepare Ingredients and Make Ricotta Creme
Coarsely chop walnuts.
Zest and halve lemon. Cut one half into wedges and juice the other half.Mince chives.Thinly slice garlic.In a mixing bowl, combine ricotta, creme fraiche, a pinch of salt, and 1 tsp. lemon zest. Set aside. -
4 Cook the Leeks
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add leeks to hot pan. Stir occasionally until slightly browned, 1-2 minutes.Add garlic and stir occasionally until fragrant, 45-60 seconds. -
5 Add Tortellini and Finish Dish
Add cream base, grated cheese, 2 tsp. lemon juice, 1/4 cup reserved tortellini cooking water, and a pinch of salt to hot pan with leeks. Stir to combine and bring to a simmer.
Once simmering, add tortellini. Stir occasionally until coated and sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping tortellini with butternut squash. Garnish with ricotta creme, chives, and walnuts. Squeeze lemon wedges over to taste. Bon appétit!
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