[NID] [Veggie] NZ Creamy Bacon, Leek & Spinach-Ricotta Ravioli
with Garlic Pangrattato
- Wheat
- Gluten
- Milk
- Eggs
Ingredients
2
Garlic
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Leek
100 g
Diced Bacon
1 sachet
Chilli Flakes
1
Celery
1 packet
Baby Spinach Leaves
1 packet
spinach & ricotta ravioli
(Contains: Wheat, Gluten, Milk, Eggs; )
1 packet
Cream
(Contains: Milk; )
1 sachet
Tomato & Herb Seasoning
Nutrition Values
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!
