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.
baby spinach leaves
Pumpkin & Roasted Onion Ravioli(ContainsEgg, Gluten, MilkMay be present Tree Nuts, Crustacea, Fish)
light cooking cream(ContainsMilk)
shaved Parmesan cheese(ContainsMilk)
diced bacon(May be present Soy)
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.