Bacon & Beef Ravioloni
with Chilli Tomato Sauce & Parmesan Rocket Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Milk; )
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Milk, Gluten, Eggs, Wheat; May be present: Cashew, Walnut)
Nutrition Values
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.
• Divide bacon and beef ravioloni between bowls. • Serve with rocket leaves and grated Parmesan cheese. Enjoy!
