HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pork & Pumpkin Ravioli With Silverbeet & Mushrooms
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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.

Allergens:MilkEggGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

rosemary

1 bunch

silverbeet

1 packet

pork mince

1 punnet

sliced mushrooms

1 tub

garlic paste

1 packet

light thickened cream

(ContainsMilk)

1 cube

chicken stock

1 packet

pumpkin & roasted onion ravioli

(ContainsMilk, Egg, GlutenMay be present Tree Nuts, Crustacea, Fish)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 pinch

chilli flakes

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3814 kJ
Fat50.7 g
of which saturates27.1 g
Carbohydrate66 g
of which sugars17.9 g
Dietary Fibre0 g
Protein46.8 g
Cholesterol0 mg
Sodium1570 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Chop 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.

2

Add rosemary, silverbeet, cream and stock (1 cube for 2P / 2 cubes for 4P) to pan. 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.

3

Divide pasta between bowls. Top with Parmesan and chilli flakes (if using) to serve.