Creamy Pumpkin Ravioli & Bacon-Parsley Crumb
with Garlic Bread & Pear-Fennel Salad
Pockets of ravioli stuffed with pumpkin and onion filling, scattered with a crisy bacon and parsley crumb team perfectly with chunks of our golden, garlicky ciabatta. Finish with a gorgeously green salad for a delectable dinner you can't wait to sink your teeth into!
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
parsley
1
pear
1 packet
garlic paste
1 packet
diced bacon
(May be present: Soy, Milk. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
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 sachet
garlic & herb seasoning
½ sachet
Nan's special seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Green Dressing
1 packet
Spinach, Rocket & Fennel Mix
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. • Pick and thinly slice parsley. • Thinly slice pear into wedges. • In a small microwave-safe bowl, microwave the butter and garlic paste in 10 second bursts, until melted and fragrant. Season with salt and pepper.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes. • Add parsley and panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Season with pepper. Transfer to a bowl and set aside.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. Brush garlic butter over cut sides of the ciabatta. • Place garlic ciabatta directly on wire racks in the oven. • Bake until heated through and lightly golden, 5 minutes.
• Meanwhile, cook pumpkin & roasted onion ravioli in the boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return ravioli to the pan with a drizzle of olive oil.
• Wipe out frying pan then return to medium heat with a drizzle of olive oil. • Cook garlic & herb seasoning and Nan's special seasoning (see ingredients), stirring, until fragrant, 1 minute. • Add light cooking cream and reserved pasta water, until bubbling, 1 minute. • Add cooked ravioli, tossing to combine, 1 minute.
• In a large bowl, combine green dressing, spinach, rocket & fennel mix, pear and a drizzle of olive oil. Season with salt and pepper. • Slice garlic bread. • Divide creamy pumpkin ravioli between bowls. Top with bacon-parsley crumb and Parmesan cheese. • Serve with pear-fennel salad and garlic bread. Enjoy!
