Bacon Pumpkin Ravioli & Sage Tuscan Feast
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Bacon Pumpkin Ravioli & Sage Tuscan Feast

Bacon Pumpkin Ravioli & Sage Tuscan 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
•Soy
•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 Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

½

sage

1

cucumber

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 bag

rocket leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

diced bacon

(May be present: Soy. )

1 packet

thickened cream

(Contains Milk;)

½ packet

chicken stock pot

1 packet

Pumpkin & Roasted Onion Ravioli

(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy. )

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)5200 kJ
Fat62 g
of which saturates21 g
Carbohydrate122.2 g
of which sugars20.6 g
Protein42.2 g
Sodium2392 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Large Pan

Cooking Steps

1
1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • Pick sage leaves (see ingredients). • 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
2

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, add sage leaves and cook until crispy, 1 minute each side. Transfer to a paper towel-lined plate.

3
3

• Brush garlic oil over cut sides of the ciabatta. • Place ciabatta directly on wire racks in oven and bake until toasted, 5 minutes. • Meanwhile, in a large bowl, combine rocket leaves, cucumber, and balsamic vinaigrette dressing. Season to taste.

4
4

• Return 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 cook until fragrant, 1 minute. • Add thickened cream and chicken stock pot (see ingredients) and simmer, until slightly reduced, 1-2 minutes.

5
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 minutes. • 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
6

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