Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes & Sage
Pre-Prepped | Three Steps | Ready in 15
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.
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 ravioli
(ContainsEggs, Milk, GlutenMay be presentTree Nuts, Crustacea, Fish)½ bottle
longlife cream
(ContainsMilk)1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
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.