Creamy Pumpkin Ravioli with Bacon, Mushrooms & Silverbeet
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.
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. )
1 packet
sliced mushrooms
1 packet
garlic paste
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
parsley
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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