The quantities provided above are averages only.
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.
90 g
Diced Bacon
1 packet
Light Cooking Cream
1 packet
Parmesan Cheese
1
Silverbeet
1 packet
Pumpkin & Roasted Onion Ravioli
1 packet
Sliced Mushrooms
1 packet
Garlic Paste
1 packet
Parsley
• Boil the kettle • Roughly chop silverbeet • Heat frying pan over high heat with olive oil • Cook bacon, breaking up with a spoon, until browned, 3 mins • Add mushrooms, silverbeet and garlic paste. Cook, stirring, until softened, 5 mins
• Half-fill a large saucepan with the boiled water. Bring to a rolling boil, add ravioli and cook until ‘al dente’,3 mins • Using a slotted spoon, transfer ravioli to the frying pan with bacon mixture. Gently toss to combine
• Add cream and 1/2 the Parmesan to the frying pan. Stir until combine and heated through. Season to taste • Plate up ravioli and sauce. Top with remaining Parmesan • Tear over parsley to serve