Bacon & Beef Ravioloni

Name: Bacon & Beef Ravioloni with Chilli Tomato Sauce & Parmesan Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Soffritto Mix; 1 sachet Nan's Special Seasoning; 250 g Beef Mince; 100 g Diced Bacon; 1 sachet Chilli Flakes; 1 packet Tomato Paste; 1 packet Rocket leaves; 1 packet Grated Parmesan Cheese; 1 packet Pumpkin, Sundried Tomato & Feta Ravioloni

with Chilli Tomato Sauce & Parmesan Rocket Salad

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Calories

931 kcal

Protein

62.5g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Eggs
Wheat
Cashew
Walnut
May contain traces of allergens

With pre-chopped, pre-marinated ingredients, our Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Let’s add savoury beef mince and golden nuggets of bacon to veggie-filled pasta parcels in a tomato-based sauce - this quick dinner delivers bags of flavour!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Soffritto Mix

1 sachet

Nan's Special Seasoning

250 g

Beef Mince

100 g

Diced Bacon

1 sachet

Chilli Flakes

1 packet

Tomato Paste

1 packet

Rocket leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Pumpkin, Sundried Tomato & Feta Ravioloni

(Contains: Milk, Gluten, Eggs, Wheat; May be present: Cashew, Walnut)

Nutrition Values

Calories931 kcal

Energy (kJ)3890 kJ

Fat45.7 g

of which saturates23.3 g

Carbohydrate62.3 g

of which sugars11.2 g

Dietary Fibre7 g

Protein62.5 g

Cholesterol50.8 mg

Sodium1370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), diced bacon and soffritto mix, breaking up mince with a spoon, until just browned, 5-6 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water over medium-low heat, then add a generous pinch of salt. • Add pumpkin, sundried tomato & feta ravioloni and simmer until ‘al dente’, 3 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people).

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Reduce frying pan to medium heat, then add tomato paste, Nan’s special seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. • Using a slotted spoon, add ravioloni to frying pan and toss to combine. Remove from heat, then add the butter, brown sugar and reserved pasta water and stir to combine. Season with pepper.