Creamy Pumpkin Ravioli & Bacon with Mushrooms & Sage
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Creamy Pumpkin Ravioli & Bacon with Mushrooms & Sage

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 for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time


Serving amount

1 punnet

sliced mushrooms

1 packet

garlic paste

1 bag

baby spinach leaves

1 bunch


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;)

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

Olive Oil


Nutritional Values

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


Large Non-Stick Pan
Medium Pan



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.