Creamy Pesto Bacon & Pumpkin Ravioli with Pear Salad
Pre-Prepped | Three Steps | Ready in 15
- Milk
- Almond
- Cashew
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Crustaceans
- Fish
- Molluscs
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
Mixed Salad Leaves
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Milk, Eggs, Gluten, Wheat; May be present: Cashew, Hazelnut, Pine nut, Pistachio, Soy, Walnut, Almond, Crustaceans, Fish, Molluscs.)
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Chicken Stock Pot
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
