Creamy Bacon & Roast Pumpkin Raviolini with Cherry Tomatoes

Name: Creamy Bacon & Roast Pumpkin Raviolini with Cherry Tomatoes Pre-Prepped | Three Steps | Ready in 15
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 tin tinned cherry tomatoes; 1 packet diced bacon; 1 packet garlic paste; 1 bag baby spinach leaves; 1 bunch sage; 1 packet pumpkin & roasted onion raviolini; ½ bottle longlife cream; 1 packet grated Parmesan cheese

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast

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:Eggs•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 Time15 minutes

Cooking difficultyEasy

Ingredients

Serving amount

Ingredients

Serving amount

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 bunch

sage

1 packet

pumpkin & roasted onion raviolini

(ContainsEggs, Milk, GlutenMay be presentTree Nuts)

½ bottle

longlife cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values/ per serving

Nutrition Values

/ per serving

Energy (kJ)0 kJ

Energy (kJ)3580 kJ

Fat49.6 g

of which saturates28.5 g

Carbohydrate62.1 g

of which sugars13.7 g

Dietary Fibre0 g

Protein36 g

Cholesterol0 mg

Sodium1820 mg

InstructionsPDF

Instructions

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

Meanwhile, boil a kettle of water Pour the boiling water into a saucepan over high heat. Cook raviolini in boiling water until al dente, 3 mins. Using a slotted spoon, transfer raviolini to sauce and toss to combine.

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 raviolini and sauce. Top with remaining Parmesan.