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!
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
tinned cherry tomatoes
baby spinach leaves
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains Egg, Milk, Gluten; May be present Tree Nuts. )
(Contains Milk; )
Nan's Special Seasoning
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
• Boil the kettle. • Roughly chop tomato.
• 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.
• 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.
• Divide creamy bacon and pumpkin ravioloni between plates. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!