Creamy Bacon & Pumpkin Ravioloni
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Creamy Bacon & Pumpkin Ravioloni

Creamy Bacon & Pumpkin Ravioloni

with Cherry Tomatoes

Has there been a pasta as colourful as this one? The pumpkin ravioloni tossed through a cherry tomato sauce looks like a delicious painting. Finish this picture-perfect dinner with a sprinkling of Parmesan cheese and this pasta is ready for display - just kidding, dig in and gobble it all down!

Unfortunately, this week's cherry tomatoes were in short supply, so we've replaced them with tomato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Quick
Allergens:
Egg
Milk
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tinned cherry tomatoes

1 packet

diced bacon

1 bag

baby spinach leaves

1 packet

Pumpkin, Sundried Tomato & Feta Ravioloni

(Contains Egg, Milk, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

cream

(Contains Milk; )

1 sachet

Nan's Special Seasoning

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3834 kJ
Fat55.2 g
of which saturates31.1 g
Carbohydrate63.8 g
of which sugars13.5 g
Protein37.3 g
Sodium1602 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.

Utensils

Large Non-Stick Pan
Medium Pan

Instructions

1
1

• Boil the kettle. • Roughly chop tomato.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until browned, 3 minutes. • Add tomato and Nan’s special seasoning and cook until softened, 5 minutes. • Add baby spinach leaves and stir until just wilted.

3
3

• Half-fill a medium saucepan with boiling water. Simmer ravioloni, over medium-low heat, until ‘al dente’, 3 minutes. • Using a slotted spoon, transfer ravioloni to the frying pan of sauce and toss to combine. • Add cream (see ingredients) and half the grated Parmesan cheese to the sauce and stir to combine. Remove pan from heat. Season to taste.

4
4

• Divide creamy bacon and pumpkin ravioloni between plates. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!