Nonna’s Quickest Chicken & Pumpkin Ravioli

Name: Nonna’s Quickest Chicken & Pumpkin Ravioli with Rocket Leaves & Ricotta
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Celery; 90 g Diced Bacon; 1 packet Light Cooking Cream; 1 packet Pumpkin & Roasted Onion Ravioli; 1 sachet Aussie Spice Blend; 1 packet Rocket Leaves; 1 Sliced Onion; 1 Ricotta; 330 g Chicken Breast; 1 drizzle olive oil

with Rocket Leaves & Ricotta

4.5(4)

Berlinda LeUpdated on July 17, 2026

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Calories

:

964 kcal

Protein

:

66.3g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk
Eggs
Gluten
Wheat
Soy
May contain traces of allergens
Milk
Almond
Cashew
Crustaceans
Fish
Hazelnut
Molluscs
Pine nut
Pistachio
Walnut

This is pure comfort food, refined. The warmth of the pumpkin ravioli and richness of the chicken 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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Celery

90 g

Diced Bacon

(May be present: Soy, Milk)

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Pumpkin & Roasted Onion Ravioli

(Contains: Eggs, Gluten, Milk, Wheat May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut)

1 sachet

Aussie Spice Blend

1 packet

Rocket Leaves

1

Sliced Onion

1

Ricotta

(Contains: Milk)

330 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)4030 kJ

Calories964 kcal

Fat43.2 g

of which saturates19.4 g

Carbohydrate68.4 g

of which sugars19.6 g

Dietary Fibre3.4 g

Protein66.3 g

Sodium1750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

Thinly slice celery and brown onion.
Cut chicken breast into 2cm chunks.

2

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 ravioli and cook until al dente, 3 minutes.
Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).

3

Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
Add Aussie spice blend and cook until fragrant, 1 minute.
Stir in light cooking cream, reserved pasta water and stock concentrate until thickened, 1-2 minutes.
Remove pan from heat and add cooked ravioli, gently tossing to combine. Season to taste.