Roast Pumpkin Ravioloni & Creamy Bacon Sauce

Name: Roast Pumpkin Ravioloni & Creamy Bacon Sauce with Tomato Bruschetta & Cucumber Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 Tomato; 100 g Diced Bacon; 1 packet Cream; 1 Cucumber; 1 packet Mixed Salad Leaves; 2 packet Dijon Mustard; 1 Sourdough Loaf; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Pumpkin, Sundried Tomato & Feta Ravioloni; Basil

with Tomato Bruschetta & Cucumber Salad

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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!

Allergens:

Milk

•Mustard

•Gluten

•Soy

•Wheat

•Eggs

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

Tomato

100 g

Diced Bacon

1 packet

Cream

(Contains: Milk; )

Cucumber

1 packet

Mixed Salad Leaves

2 packet

Dijon Mustard

(Contains: Mustard; )

Sourdough Loaf

(Contains: Gluten, Soy, Wheat; May be present: Brazil nut, Sesame, Pecan, Macadamia, Walnut, Sulphites, Peanuts, Cashew, Milk, Almond, Eggs, Pistachio, Pine nut, Hazelnut. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Pumpkin, Sundried Tomato & Feta Ravioloni

(Contains: Milk, Gluten, Wheat, Eggs; May be present: Walnut, Cashew. )

Basil

Nutrition Values

Calories1270 kcal

Energy (kJ)5330 kJ

Fat74.9 g

of which saturates45.3 g

Carbohydrate101 g

of which sugars14.8 g

Dietary Fibre10.6 g

Protein44.4 g

Sodium2250 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 Pan

Cooking Steps

• 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!