Express Pumpkin Ravioli & Double Lemon-Bacon Sauce
with Rocket & Parmesan Cheese
Calories
:
955 kcalProtein
:
36.3g proteinPreparation Time
:
30 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Eggs
- Gluten
- Milk
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Crustaceans
- Fish
- Hazelnut
- Molluscs
- Pine nut
- Pistachio
- Soy
- Walnut
- Milk
Pockets of ravioli stuffed with pumpkin and onion filling team perfectly with a creamy bacon sauce. Finish with a gorgeously green scattering of rocket for a delectable dinner you can't wait to sink your teeth into!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
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.)
180 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Parsley
1
Lemon
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Large Pan
Cooking Steps
1
- Boil the kettle.
- Half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook pumpkin & roasted onion ravioli over high heat, until al dente, 2-3 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain ravioli.
2
- Meanwhile, roughly chop parsley. Halve lemon.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
- Add parsley and panko breadcrumbs (see ingredients), stirring, until golden brown, 2 minutes. • Season to taste. Transfer to a bowl and set aside.
3
- Wipe out frying pan and return to medium-high heat. Stir in light cooking cream, stock concentrate and the reserved pasta water until combined, 2-3 minutes.
- Add cooked ravioli and Parmesan cheese and gently toss until well combined, 1 minute. Add a good squeeze of lemon juice and season to taste.
4
- In a medium bowl, combine mixed salad, julienned carrot, a squeeze of lemon juice and a drizzle of olive oil. Season.
- Divide creamy lemon pumpkin ravioli between bowls. Top with parsley bacon crumb.
- Serve with salad. Enjoy!
