Creamy Pumpkin Ravioli & Bacon with Mushrooms & Sage

Creamy Pumpkin Ravioli & Bacon with Mushrooms & Sage

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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 refer to the product label for the most accurate ingredient and allergen information.

Preparation Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

sliced mushrooms

1 packet

garlic paste

1 bag

baby spinach leaves

1 bunch


1 packet

Pumpkin & Roasted Onion Ravioli

(ContainsEgg, Gluten, MilkMay be present Tree Nuts, Crustacea, Fish)

1 packet

light cooking cream


1 packet

shaved Parmesan cheese


1 packet

diced bacon

(May be present Soy)

Not included in your delivery

Olive Oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3205 kJ
Fat43.2 g
of which saturates24.4 g
Carbohydrate65 g
of which sugars17.4 g
Protein29.9 g
Sodium1410 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Boil a kettle of water. Heat olive oil in a frying pan over a high heat. 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.


Pour boiling water into a saucepan over a high heat. Bring 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 and stir to combine. Season to taste. Serve ravioli and top with remaining Parmesan.