Creamy Pork & Pumpkin Raviolini with Mushrooms & Parmesan
Pre-Prepped | Three Steps | Ready in 15
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. A creamy sauce with mushrooms, pork and fragrant rosemary is just what this pumpkin raviolini needs to make your mouth water.
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 sprig
rosemary
1 packet
portabello mushrooms
1 packet
pork mince
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ packet
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Milk, Eggs, Gluten; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pick and chop rosemary. Slice the mushrooms • Heat frying pan over high heat with olive oil. Cook pork and mushrooms, tossing, breaking up mince with a spoon, until browned, 4 mins • Add garlic paste and rosemary and cook until fragrant, 1 min • Add cream (1/2 bottle for 2P / 1 bottle for 4P), stock and baby spinach leaves, then simmer until wilted and slightly thickened, 1-2 mins
• Pour boiling water into saucepan over high heat. Bring to the boil, add raviolini and cook until ‘al dente’, 3 mins • Using a slotted spoon, transfer raviolini to the frying pan. Season and toss
• Divide pasta between bowls • Top with chilli flakes (if using) and Parmesan to serve
