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Creamy Pesto Bacon & Pumpkin Ravioli with Pear Salad
Creamy Pesto Bacon & Pumpkin Ravioli with Pear Salad

Creamy Pesto Bacon & Pumpkin Ravioli with Pear Salad

Pre-Prepped | Three Steps | Ready in 15

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Pasta night should be every night, so we took responsibility in dishing up a ravioli dish for the ages. Creamy, sweet and salty is what we claim to be the key notes of this dish that make it sing!

Tags:
Climate Superstar
Allergens:
Eggs
Gluten
Milk
Wheat
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Pumpkin & Roasted Onion Ravioli

(Contains: Egg, Gluten, Milk, Wheat; May be present: Crostacei, Pesce, Mollusc, Mandeln, Cashew, Haselnüsse, Pine Nut, Pistazien, Walnut, Soja.)

1 punnet

snacking tomatoes

1

pear

1 packet

diced bacon

(May be present: Soja, Latte.)

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken stock pot

2 packet

basil pesto

(Contains: Milk;)

1 bag

mixed salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

flaked almonds

(Contains: Almond; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4729 kJ
Fat74.1 g
of which saturates25.3 g
Carbohydrate79.1 g
of which sugars26.7 g
Protein31.9 g
Sodium2379 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Boil kettle. Pour boiling water into a saucepan over high heat • Bring to the boil, add ravioli and cook until al dente, 3 mins • Reserve pasta water (1/4 cup for 2P / 1/2 cup for 4P). Drain pasta and return to saucepan • Meanwhile, chop snacking tomatoes and pear

2
2

• Heat oil in a frying pan over high heat. Cook bacon and tomato, tossing, until golden and blistered, 4-6 mins • Reduce heat to medium and stir in light cooking cream, reserved pasta water and stock pot, until slightly reduced, 1-2 mins • Remove from heat, and stir in pasta and basil pesto, until combined. Season to taste

3
3

• In a bowl, combine salad leaves, pear and dressing. Season • Divide ravioli between bowls • Sprinkle over Parmesan cheese and flaked almonds • Serve with pear salad

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