Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes
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Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes

Creamy Bacon & Roast Pumpkin Ravioli with Cherry Tomatoes

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.

Allergens:
Egg
Milk
Gluten

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 Time
DifficultyEasy

Ingredients

Serving amount

1 tin

tinned cherry tomatoes

1 packet

diced bacon

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag

baby spinach leaves

1 bunch

sage

1 packet

Pumpkin, Sundried Tomato & Feta Ravioloni

(Contains Egg, Milk, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ bottle

cream

(Contains Milk; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

/ per serving
Energy (kJ)3653 kJ
Fat49.5 g
of which saturates28.6 g
Carbohydrate61.8 g
of which sugars13.5 g
Protein37.6 g
Sodium1518 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Medium Pan

Instructions

1
1

• Boil the kettle • Drain and halve tomatoes • Heat a drizzle of olive oil in frying pan over high heat. Cook diced bacon, breaking up, until browned, 3 mins • Add tomatoes and garlic paste and cook until softened, 5 mins • Add baby spinach and tear in sage leaves. Stir until just wilted

2
2

• When kettle boils, 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

3
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 ravioli and sauce • Serve topped with remaining Parmesan