Creamy Pesto Chicken & Bacon Pumpkin Ravioli
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Creamy Pesto Chicken & Bacon Pumpkin Ravioli

Creamy Pesto Chicken & Bacon Pumpkin Ravioli

with Semi-Dried Tomato & Rocket Salad

This fun, fresh and fast meal is nothing short of fancy. With delectable pumpkin and roasted onion ravioli and tender slow-cooked chicken breast, you've got a seriously fancy meal that is even better than what you'd get at a restaurant.


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 Time20 minutes
Cooking Time5 minutes


Serving amount

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

Slow-Cooked Chicken Breast

1 packet

Diced Bacon

1 packet

Light Cooking Cream

1 packet

Basil Pesto

1 sachet

Herb & Mushroom Seasoning

1 packet

semi-dried tomatoes

(Contains Sulphites;)

1 packet

rocket leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)4382 kJ
Calories1047 kcal
Fat57.4 g
of which saturates19.8 g
Carbohydrate72.1 g
of which sugars18 g
Dietary Fibre5.3 g
Protein54.3 g
Sodium2087 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. Fill a medium saucepan with the boiling water and place over high heat. • Cook pumpkin & roasted onion ravioli in boiling water, until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), drain and return to saucepan. • Meanwhile, drain slow-cooked chicken breast. Transfer to a bowl, then roughly shred.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to medium. Add light cooking cream, basil pesto, herb & mushroom seasoning, chicken, cooked ravioli and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.


• Roughly chop semi-dried tomatoes. • In a medium bowl, combine rocket leaves, tomatoes and a drizzle of vinegar and olive oil. Season to taste.


• Divide creamy pesto chicken and bacon pumpkin ravioli between bowls. • Top with Parmesan cheese. • Serve with semi-dried tomato and rocket salad. Enjoy!