Creamy Bacon & Pumpkin Ravioli
with Rocket & Parmesan Cheese
Allergens:
Milk
•Eggs
•Gluten
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Brown Onion
1
Celery
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Milk, Eggs, Gluten, Wheat; May be present: Soy, Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Walnut.)
1 sachet
Aussie Spice Blend
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Thinly slice celery and brown onion.
2
- Boil the kettle. Pour boiled water from the kettle into a medium saucepan over a high heat.
- Bring to the boil, add pumpkin & roasted onion tortellini and cook until al dente, 3 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
3
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, onion and celery, breaking up with a spoon, until golden, 6-8 minutes.
- Add Aussie spice blend and cook until fragrant, 1 minute.
- Stir in light cooking cream, reserved pasta water and stock concentrate until thickened, 1-2 minutes.
- Remove pan from heat and add cooked tortellini and half the Parmesan cheese, gently tossing to combine. Season to taste.
4
- Divide creamy bacon and pumpkin tortellini between bowls.
- Top with rocket and garnish with remaining cheese. Enjoy!
