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!
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
3 clove
garlic
½
sage
1
cucumber
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 bag
rocket leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
diced bacon
(May be present: Milk, Soy.)
1 packet
thickened cream
(Contains: Milk;)
½ packet
chicken stock pot
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Gluten, Wheat, Milk, Eggs; May be present: Almond, Hazelnut, Soy, Crustaceans, Fish, Mollusc, Cashew, Pine Nut, Pistachio, Walnut.)
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Sesame, Almond, Hazelnut, Soy, Cashew, Pine Nut, Pistachio, Peanuts, Brazil nut, Macadamia, Pecan.)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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!
• 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!
