Bacon Pumpkin Ravioli & Sage Tuscan Feast
with Garlic Bread & Rocket Salad- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Soy
- Crustaceans
- Fish
- Mollusc
- Traces of Cashew
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Brazil nut
- Macadamia
- Pecan
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!
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!
