Creamy Pork & Pumpkin Ravioli with Silverbeet & Mushrooms

Creamy Pork & Pumpkin Ravioli with Silverbeet & Mushrooms

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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. This week, we're stepping up the mid-week pasta night with a roast pumpkin ravioli tossed through a creamy pork and mushroom sauce to bring it all together.

Heads-up - you'll need a microwave for this recipe.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch


1 bunch


1 packet

pork mince

1 punnet

sliced mushrooms

1 packet

garlic paste

1 packet

light thickened cream


1 cube

chicken stock

1 packet

Pumpkin & Roasted Onion Ravioli

(ContainsMilk, Egg, GlutenMay be presentTree Nuts, Crustacea, Fish)

1 packet

grated Parmesan cheese


1 pinch

chilli flakes

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3814 kJ
Fat50.7 g
of which saturates27.1 g
Carbohydrate66 g
of which sugars17.9 g
Protein46.8 g
Sodium1570 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Boil a kettle of water. Chop the rosemary and silverbeet. Heat a drizzle of olive oil in a frying pan over high heat. Cook pork, mushrooms and garlic, tossing, until browned, 4 mins. Add rosemary, silverbeet, cream and stock. Simmer until wilted and slightly thickened, 1 min


Pour boiling water into a saucepan over high heat. Bring to the boil, add ravioli and cook until al dente, 3 mins. Using a slotted spoon, add ravioli to the frying pan. Season and toss.


Divide the pasta between bowls. Top with Parmesan and chilli flakes.