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.
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 bag
silverbeet
2 sprig
rosemary
1 packet
pork mince
1 packet
sliced mushrooms
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
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 pinch
chilli flakes
1 packet
grated Parmesan cheese
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil kettle. Chop silverbeet. Pick rosemary leaves • Heat frying pan over high heat with olive oil. Cook pork, mushrooms and garlic, breaking up mince with a spoon, until browned, 4 mins • Add silverbeet, rosemary, cream and stock. Simmer until wilted and slightly thickened, 1 min
• Pour boiled water into saucepan over high heat. Bring to boil, add ravioli and cook until al dente, 3 mins • Using a slotted spoon, transfer ravioli to the frying pan. Season and toss
• Divide pasta between bowls • Top with Parmesan and chilli flakes
