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 refer to the product label for the most accurate ingredient and allergen information.
1 punnet
sliced mushrooms
1 packet
garlic paste
1 bag
baby spinach leaves
1 bunch
sage
1 packet
Pumpkin & Roasted Onion Ravioli
(ContainsEgg, Gluten, MilkMay be present Tree Nuts, Crustacea, Fish)1 packet
light cooking cream
(ContainsMilk)1 packet
shaved Parmesan cheese
(ContainsMilk)1 packet
diced bacon
(May be present Soy)Not included in your delivery
Olive Oil
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.