Deluxe Pork & Roast Pumpkin Ravioli
with Semi-Dried Tomato & Rocket Salad
Step up your mid-week pasta game with this decadent combination of roast pumpkin ravioli tossed through a creamy pork sauce complete to soak up all the deliciousness!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Chilli Flakes
1
Cucumber
1 packet
Garlic Paste
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
250 g
Pork Mince
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut, Wheat;)
1 packet
Semi-Dried Tomatoes
(Contains: Wheat, Gluten, Sulphites, May contain traces of allergens;)
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Boil the kettle. Fill a medium saucepan with the boiling water over high heat.
• Cook pumpkin & roasted onion ravioli in the boiling water, until ‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients), drain and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
• Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, then add herb & mushroom seasoning and garlic paste
and cook until fragrant, 1 minute.
• Stir in light cooking cream, stock concentrate and the reserved pasta water
and simmer until slightly reduced, 2-3 minutes.
• Remove from heat, then add cooked ravioli and a pinch of chilli flakes (if using),
gently tossing to combine. Season to taste with salt and pepper.
• Meanwhile, thinly slice cucumber into rounds.
• In a large bowl, combine spinach & rocket mix, cucumber, semi-dried tomatoes
and balsamic vinaigrette dressing. Season to taste.
• Divide pork and roast pumpkin ravioli between bowls.
• Sprinkle with Parmesan cheese. Tear over parsley.
• Serve with semi-dried tomato and rocket salad. Enjoy!
