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 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
tinned cherry tomatoes
garlic paste(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)
baby spinach leaves
pumpkin, sundried tomato & feta ravioloni(ContainsEggs, Milk, GlutenMay be presentTree Nuts)
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 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.