Creamy Pumpkin Ravioli with Bacon, Mushrooms & Herbs
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 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.
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.
Ingredients
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
sliced mushrooms
1 packet
garlic paste
1 bag
baby spinach leaves
1 bag
sage
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Crustaceans, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy.)
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 bacon, breaking up with a spoon, until browned, 3 mins • Add mushrooms and garlic paste. Cook until softened, 5 mins • Add baby spinach, then tear in sage leaves. Stir until just wilted
• Half-fill a large saucepan with the boiled water. Bring to the boil, then 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 frying pan. Stir to combine and heat through • Season to taste • Plate up ravioli and sauce • Serve with remaining Parmesan
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