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Tuscan Bacon-Pumpkin Ravioli Feast
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Tuscan Bacon-Pumpkin Ravioli Feast

Tuscan Bacon-Pumpkin Ravioli Feast

with Garlic Bread & Rocket Salad

Whip up this wonderful selection with ease. Rich ravioli scattered with golden bacon, pairs perfectly with our vibrant, zingy salad. Don't forget to dig into the ideal pasta accompaniment - thick slices of crispy, garlicky ciabatta!

Allergens:
Gluten
Soja
Wheat
Milk
Egg
Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

3

Garlic

1

Thyme

1

Cucumber

1

Bake-At-Home Ciabatta

1

Spinach & Rocket Mix

1

Balsamic Vinaigrette Dressing

1

Diced Bacon

1

Thickened Cream

1

Chicken Stock Pot

1

Pumpkin & Roasted Onion Ravioli

1

Walnuts

1

Parmesan Cheese

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)4961 kJ
Calories1186 kcal
Fat60.2 g
of which saturates20.4 g
Carbohydrate112.1 g
of which sugars20.4 g
Dietary Fibre9 g
Protein39.4 g
Sodium2307 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Pick thyme leaves. • Thinly slice cucumber into rounds. • Slice bake-at-home ciabatta in half lengthways. • In a small bowl, combine half the garlic and a good drizzle of olive oil. Season with salt.

2

• Brush garlic oil over cut sides of the ciabatta. • Place ciabatta directly on wire racks in oven and bake until toasted, 5 minutes.

3

• Meanwhile, in a large bowl, combine spinach & rocket mix, cucumber, and balsamic vinaigrette dressing. Season to taste.

4

• Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add the remaining garlic and thyme and cook until fragrant, 1 minute. • Add thickened cream and chicken stock pot (see ingredients), and simmer, until slightly reduced, 1-2 minutes.

5

• Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Bring to a boil, add pumpkin & roasted onion ravioli and cook until al dente, 3 mins. • Using a slotted spoon, add ravioli to the frying pan with the creamy sauce and toss to coat. Season with pepper.

TIP: If sauce is too thick, add an extra splash of pasta water!

6

• Roughly chop walnuts. • Divide creamy bacon & roast pumpkin ravioli between bowls. Spoon over any remaining sauce. • Sprinkle with Parmesan cheese and walnuts. • Serve with garlic bread and rocket salad. Enjoy!

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