Creamy Pumpkin Ravioli & Bacon with Mushrooms & Herbs
Pre-Prepped | Three Steps | Ready in 15- Eggs
- Gluten
- Milk
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Crustaceans
- Fish
- Mollusc
- Almond
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
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 are stepping up the mid-week pasta night with a roast pumpkin ravioli with a creamy bacon and mushroom sauce to bring it all together.
Ingredients
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
sliced mushrooms
1 packet
garlic paste
1 bag
mixed leaves
1 bag
herbs
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Soy, Crustaceans, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle • Heat olive oil in a frying pan over high heat • Cook diced bacon, breaking up with a spoon, until browned, 3 mins • Add mushrooms and garlic paste and cook until softened, 5 mins • Add mixed leaves and tear in herbs. Stir until just wilted
• Pour boiling water into a 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 and toss to combine
• Add cream and 1/2 the Parmesan to the pan and stir to combine • Season to taste • Plate up ravioli and sauce • Serve with remaining Parmesan
