Name: [NID] [Veggie] NZ Creamy Bacon, Leek & Spinach-Ricotta Ravioli with Garlic Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 packet Leek; 100 g Diced Bacon; 1 sachet Chilli Flakes; 1 Celery; 1 packet baby leaves; 1 packet spinach & ricotta ravioli; 1 packet Cream; 1 packet Panko Breadcrumbs; 1 sachet Tomato & Herb Seasoning

HelloFresh

Recipes

Italian Recipes

[NID] [Veggie] NZ Creamy Bacon, Leek & Spinach-Ricotta Ravioli

with Garlic Pangrattato

Get up to $175 off

Tags:

Vegetarian

Allergens:

Gluten

•Milk

•Eggs

•Wheat

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Leek

100 g

Diced Bacon

1 sachet

Chilli Flakes

Celery

1 packet

baby leaves

1 packet

spinach & ricotta ravioli

(Contains: Gluten, Milk, Eggs, Wheat; )

1 packet

Cream

(Contains: Milk; )

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; )

1 sachet

Tomato & Herb Seasoning

Nutrition Values

Calories1130 kcal

Energy (kJ)4720 kJ

Fat68.5 g

of which saturates40.5 g

Carbohydrate87.6 g

of which sugars10.1 g

Dietary Fibre9.1 g

Protein35.7 g

Sodium1650 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.

Cooking Steps

• Boil the kettle. Finely chop garlic and celery. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes. Add half the garlic and cook until fragrant, 1 minutes. Transfer to a small bowl and season to taste.

• Pour boiling water into a large saucepan over high heat. • Bring to the boil, add spinach & ricotta ravioli and cook until al dente, 2-3 mins. • Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain pasta and return to the saucepan.

TIP: The pasta will naturally separate as it cooks!

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil and the butter. • Cook diced bacon, sliced leek and celery, breaking up with a spoon, until golden and softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add tomato & herb seasoning, longlife cream (see ingredients) and the reserved pasta water, stirring, until slightly thickened, 1 minute. Stir through cooked ravioli and baby spinach leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.

• Divide creamy bacon, leek and spinach-ricotta ravioli between bowls. Sprinkle over garlic pangrattato and a pinch of chilli flakes (if using) to serve. Enjoy!