Roast Pumpkin Ravioloni & Creamy Bacon Sauce
with Tomato Bruschetta & Cucumber Salad
Has there been a pasta as flavour-packed as this one? The star of the show has to be the creamy bacon and leek sauce, enveloping the pumpkin ravioloni in a warm embrace. Finish this picture-perfect dinner with a side of tomato bruschetta and a sprinkling of Parmesan cheese - now dig in and gobble it all down!
We’ve replaced the basil in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
tomato
½
cucumber
1
leek
2 clove
garlic
1 packet
diced bacon
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 packet
cream
(Contains Milk; )
1 packet
dijon mustard
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
1
Sourdough Loaf
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Sulphites, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop tomato. Slice cucumber into half-moons. Thinly slice leek. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a large bowl, add tomato and a drizzle of balsamic vinegar. Season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and leek, breaking up with a spoon, until golden, 6-7 minutes.
• Meanwhile, pour boiled water into a large saucepan, then add a generous pinch of salt. • Add pumpkin ravioloni and simmer, over medium-low heat, until 'al dente', 3 minutes.
• Reduce frying pan heat to medium, add cream (see ingredients), dijon mustard, chicken-style stock powder and a drizzle of white wine vinegar, then simmer, until slightly reduced, 1-2 minutes. • Using a slotted spoon, add ravioloni to frying pan and toss to coat.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of olive oil. Season. • Slice the sourdough loaf into 4 slices. Toast or grill sourdough to your liking.
• Top sourdough slices with tomato mixture and tear over parsley. • Divide creamy bacon and roast pumpkin ravioloni between bowls. Sprinkle over grated Parmesan cheese. • Serve with tomato bruschetta and cucumber salad. Enjoy!