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Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes

Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we are stepping up the mid-week pasta night with a roast pumpkin ravioli with a creamy bacon and cherry tomato sauce to bring it all together.

Allergens:MilkEggsGluten

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 Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

tinned cherry tomatoes

1 packet

diced bacon

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 bag

baby spinach leaves

1 bag

sage

½ bottle

longlife cream

(ContainsMilk)

1 packet

pumpkin & roasted onion raviolini

(ContainsMilk, Eggs, GlutenMay be presentTree Nuts)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3442 kJ
Fat31.2 g
of which saturates16 g
Carbohydrate78.3 g
of which sugars22 g
Protein47.5 g
Sodium1870 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle • Drain and halve tomatoes • Heat a frying pan over high heat with olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3 mins • Add tomatoes and garlic paste and cook until softened, 5 mins • Add baby spinach and tear in sage leaves. Stir until just wilted.

2

• Pour boiling water into a saucepan over medium-low heat • Simmer ravioli until ‘al dente’, 3 mins • Using a slotted spoon, transfer ravioli to frying pan and toss to combine.

3

• Add cream (1/2 bottle for 2P/ 1 bottle for 4P) and 1/2 the Parmesan to sauce and stir to combine. Remove from heat. Season to taste • Plate up ravioli and sauce • Serve topped with remaining Parmesan.