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 hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
diced bacon(May be present Soy)
baby spinach leaves
pumpkin & roasted onion ravioli(ContainsEgg, Gluten, MilkMay be present Tree Nuts, Crustacea, Fish)
light cooking cream(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
• 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.
• 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.
• 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.