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.
Always refer to the product label for the most accurate ingredient and allergen information.
tinned cherry tomatoes
baby spinach leaves
pumpkin & roasted onion ravioli(ContainsEggs, Milk, GlutenMay be presentTree Nuts, Crustacea, Fish)
grated Parmesan cheese(ContainsMilk)
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 water into a saucepan over high heat. Cook ravioli in boiling water until al dente, 3 mins. Using a slotted spoon, transfer ravioli 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 ravioli and sauce. Top with remaining Parmesan.