Creamy Pork & Pumpkin Ravioli with Silverbeet & Mushrooms
Pre-Prepped | Three Steps | Ready in 15
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 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.
Ingredients
1 bunch
rosemary
1 bunch
silverbeet
1 packet
pork mince
1 punnet
sliced mushrooms
1 tub
garlic paste
1 packet
light thickened cream
(Contains Milk;)
1 cube
chicken stock
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut. )
1 packet
grated Parmesan cheese
(Contains Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
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.
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.
Divide pasta between bowls. Top with Parmesan and chilli flakes (if using) to serve.
