Nonna's Bacon & Pumpkin Ravioli
with Rocket & Parmesan Cheese
This is pure comfort food, refined. The warmth of the pumpkin ravioli and richness of the bacon cream sauce are lifted by the peppery fresh rocket, making every bite feel decadent yet balanced. It's perfect for when you're short on time but don't want to skimp on flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Cooking Steps
- Thinly slice celery and brown onion.
- 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).
- 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 and reserved pasta water, 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.
- Divide creamy bacon and pumpkin tortellini between bowls.
- Top with rocket and garnish with remaining cheese. Enjoy!
