Creamy Bacon & Pumpkin Ravioloni
with Cherry Tomatoes
Has there been a pasta as colourful as this one? The pumpkin ravioloni tossed through a 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!
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 sachet
Nan's Special Seasoning
1 tin
Tinned Cherry Tomatoes
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Milk, Gluten, Eggs, Wheat; May be present: Cashew, Walnut)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Halve tinned cherry tomatoes.
TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!
• 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 cherry tomatoes 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 pumpkin, sundried tomato & feta 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!
