Classic Double Bacon & Sugo Pumpkin Ravioli
with Rocket & Parmesan Cheese
Crispy pieces of salty bacon are cooked until golden, then tossed with pumpkin ravioli in a rich, rustic sugo. Simmering to saucy perfection, this meal creates a delicious depth of flavour that pairs perfectly with the rocket and cheese!
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
Capsicum
1
Brown Onion
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)
180 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Rocket
1 packet
Parmesan Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Roughly chop capsicum. Slice brown onion into thick wedges.
- Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
- In the last 5 minutes, sprinkle over diced bacon and roast until golden.
- While bacon is roasting, boil the kettle.
- Pour boiled water from the kettle into a large saucepan over a high heat.
- Bring to the boil, add pumpkin & roasted onion ravioli and cook until al dente, 3 minutes.
- Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain ravioli and return to saucepan.
- Once veggies are done, return saucepan to medium-high heat.
- Add roasted bacon veggies, tomato sugo and the reserved pasta water, tossing until heated through and well combined, 1-2 minutes. Season to taste.
- Divide bacon and sugo pumpkin ravioli between bowls.
- Top with rocket and a drizzle of olive oil. Garnish with Parmesan cheese. Enjoy!
