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.
light thickened cream(ContainsMilk)
Pumpkin & Roasted Onion Ravioli(ContainsMilk, Egg, GlutenMay be presentTree Nuts, Crustacea, Fish)
grated Parmesan cheese(ContainsMilk)
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.