Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes & Sage

Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes & Sage

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.


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin

tinned cherry tomatoes

1 packet

diced bacon

1 packet

garlic paste

1 bag

baby spinach leaves

1 bunch


1 packet

pumpkin & roasted onion ravioli

(ContainsEggs, Milk, GlutenMay be presentTree Nuts, Crustacea, Fish)

½ bottle

longlife cream


1 packet

grated Parmesan cheese


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 Fiber0 g
Protein36 g
Cholesterol0 mg
Sodium1820 mg
Instructionsarrow up iconarrow up icon

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.