Creamy Bacon & Pumpkin Ravioli with Cherry Tomatoes
Pre-Prepped | Three Steps | Ready in 15
- Milk
- Eggs
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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.
Ingredients
1 tin
tinned cherry tomatoes
1 packet
diced bacon
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 bag
baby spinach leaves
1 bunch
parsley
½ bottle
cream
(Contains: Milk; )
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Milk, Eggs, Gluten; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle • Drain and halve tomatoes • Heat frying pan over high heat with olive oil. Cook diced bacon, breaking with a spoon, until browned, 3 mins • Add tomatoes and garlic paste and cook until softened, 5 mins • Add baby spinach and tear in parsley leaves. Stir until just wilted
• Pour boiling water into a saucepan over medium-low heat • Simmer ravioli until ‘al dente’, 3 mins • Using a slotted spoon, transfer ravioli to frying pan 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 • Serve topped with remaining Parmesan
