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; 1 packet Dijon Mustard; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 4 Sliced Sourdough; 1 packet Pumpkin, Sundried Tomato & Feta Ravioloni; 1 sachet Thyme; 1 drizzle olive oil; 1 drizzle balsamic vinegar; 1 drizzle white wine vinegar

with Tomato Bruschetta & Cucumber Salad

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Calories

1120 kcal

Protein

37.6g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Soy
Wheat
Eggs
Eggs
Milk
Sesame
May contain traces of allergens
Cashew
Walnut

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Leek

Tomato

100 g

Diced Bacon

1 packet

Cream

(Contains: Milk; )

Cucumber

1 packet

Mixed Salad Leaves

1 packet

Dijon Mustard

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

Sliced Sourdough

(Contains: Gluten, Soy, Wheat, Eggs, Milk, Sesame, May contain traces of allergens; )

1 packet

Pumpkin, Sundried Tomato & Feta Ravioloni

(Contains: Milk, Gluten, Wheat, Eggs, May contain traces of allergens, Cashew, Walnut; )

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

1 drizzle

white wine vinegar

Nutrition Values

Calories1120 kcal

Energy (kJ)4690 kJ

Fat78 g

of which saturates45.9 g

Carbohydrate64 g

of which sugars13.9 g

Dietary Fibre8.8 g

Protein37.6 g

Sodium1630 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. • Toast or grill sourdough slices to your liking.

• Top sourdough slices with tomato mixture and pick thyme leaves. • Divide creamy bacon and roast pumpkin ravioloni between bowls. Sprinkle over grated Parmesan cheese. • Serve with tomato bruschetta and cucumber salad. Enjoy!