This was ok but I didn't love it. It has a rich cheesy sauce, but I feel like it's too cheesy for a cream sauce and not cheesy enough for a cheese sauce.

It was part of a meal with caramelized pear salad.

Ravioli Squash Bake

Hello Fresh

Ingredients

• 500g ravioli
• 340g butternut squash, cubed
• 100g shallots, cubed
• 10g thyme, chopped
• 10g parsley, chopped
• 30mL oil
• 90mL cream cheese
• 180mL sour cream
• 250mL grated mozarella

Directions

1. Toss squash, shallots, thyme, and oil. Roast at 425°F until tender, 22-25 minutes, turning halfway through.
2. While squash is baking, cook ravioli. Reserve 250mL of pasta water, drain, and buffer.
3. In pot, whisk cream cheese and sour cream into pasta water.
4. Return ravioli to pot with sauce. Mix in squash, shallots, and parsley.
5. Pour ravioli with sauce into a greased 9×13" baking dish. Top with mozarella. Broil on high until mozarella melts, ~5 minutes.