Creamy Pumpkin Ravioli & Bacon with Mushrooms & Sage
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
bacon
1 punnet
sliced mushrooms
1 tub
garlic paste
1 bag
baby spinach leaves
1 bunch
sage
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 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Roughly chop bacon. Heat a large frying pan over a high heat with olive oil. Cook bacon, stirring, until browned, 3 mins. Add mushrooms and garlic paste and cook until softened, 5 mins. Add spinach and tear in sage leaves. Stir until just wilted.
Meanwhile, boil a kettle of water. Pour the water into a medium saucepan over a high heat. Bring back to the 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, stir to combine. Remove from the heat. Season to taste. Plate up the ravioli and top with the remaining Parmesan to serve.
