Creamy Pesto Bacon & Pumpkin Ravioli with Pear Salad
Pre-Prepped | Three Steps | Ready in 15- Eggs
- Gluten
- Milk
- Wheat
- Almond
- Crustaceans
- Fish
- May contain traces of allergens
- Mollusc
- Almond
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Macadamia
- Pecan
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!
Ingredients
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Crustaceans, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy.)
1 punnet
snacking tomatoes
1
pear
1 packet
diced bacon
(May be present: Soy, Milk.)
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: Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy, Milk, Peanuts, Sesame, Brazil nut, Macadamia, Pecan.)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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
• 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
• 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
