Creamy Bacon Ravioli
with Parmesan Cheese & Garden Salad
- Milk
- Soy
- May contain traces of allergens
- Milk
Ingredients
1 packet
Garlic Paste
Rocket
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1
Tomato
1 sachet
Garlic & Herb Seasoning
180 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Plant-Based Beef-Style Ravioli
1 sachet
Chicken Stock Pot
1 packet
Spinach & Rocket Mix
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook plant-based ravioli in the boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return to the saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Custom Recipe: If you’ve doubled your diced bacon, cook diced bacon for an extra 2-3 minutes, breaking up with a spoon.
• To bacon, add light cooking cream, chicken stock pot and the reserved pasta water and simmer, until slightly thickened, 2-3 minutes. • Remove pan from heat and stir through shaved Parmesan cheese. Season to taste.
• Meanwhile, cut tomato into thin wedges. • In a large bowl, combine salad leaves, tomato and a drizzle of vinegar and olive oil. Season. • Divide creamy bacon ravioli between bowls. Top with a pinch of chilli flakes (optional). • Serve with garden salad. Enjoy!
