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Creamy Bacon & Roast Pumpkin Raviolini with Cherry Tomatoes

Creamy Bacon & Roast Pumpkin Raviolini 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:EggsMilkGluten

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 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 Valuesarrow down iconarrow down icon
/ 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
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

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 raviolini and sauce. Top with remaining Parmesan.