Creamy Pork & Roast Pumpkin Ravioli
with Cucumber-Rocket Salad- Eggs
- Gluten
- Milk
- Wheat
- Soy
- Sulphites
- Crustaceans
- Fish
- May contain traces of allergens
- Mollusc
- Almond
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
- Soy
Step up your mid-week pasta game with this decadent combination of roast pumpkin ravioli tossed through a creamy pork sauce complete with garlic croutons to soak up all the deliciousness!
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 packet
pork mince
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
garlic paste
1 packet
thickened cream
(Contains: Milk;)
1 packet
chicken stock pot
pinch
chilli flakes
1
cucumber
1 packet
Spinach, Rocket & Fennel Mix
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with the boiling water over high heat. • Cook pumpkin & roasted onion ravioli in the boiling water, until 'al dente', 3 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium and add herb & mushroom seasoning and garlic paste and cook until fragrant, 1 minute.
• Stir in thickened cream, chicken stock pot and reserved pasta water and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then add cooked ravioli and a pinch of chilli flakes (if using), gently tossing to combine. Season to taste with salt and pepper. • Meanwhile, thinly slice cucumber into rounds.
• In a large bowl, combine spinach, rocket & fennel mix, cucumber, semi-dried tomatoes and balsamic vinaigrette dressing. Season to taste. • Divide creamy pork and roast pumpkin ravioli between bowls. • Sprinkle with Parmesan cheese. Tear over parsley. • Serve with cucumber-rocket salad. Enjoy!
