HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy 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

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.

Allergens:EggGlutenMilk

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.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

diced bacon

(May be present Soy)

1 packet

sliced mushrooms

1 packet

garlic paste

1 bag

baby spinach leaves

1 packet

sage

1 packet

pumpkin & roasted onion ravioli

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

1 packet

light cooking cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3131 kJ
Fat40.1 g
of which saturates21.7 g
Carbohydrate64.6 g
of which sugars16.9 g
Protein29.4 g
Sodium1406 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle • Heat olive oil in a frying pan over high heat • Cook diced bacon, breaking up with a spoon, 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.

2

• Pour boiling water into a saucepan over high heat • Bring to boil, add ravioli and cook until ‘al dente’, 3 mins • Using a slotted spoon, transfer ravioli to the frying pan and toss to combine.

3

• Add cream and 1/2 the Parmesan to the pan and stir to combine • Season to taste • Plate up ravioli and sauce • Serve with remaining Parmesan.