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

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.

Allergens:
Egg
•Gluten
•Milk
•Wheat
•Soy
•Sulphites

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 Time20 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pumpkin & Roasted Onion Ravioli

(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy. )

1

Slow-Cooked Chicken Breast

1

Diced Bacon

(May be present: Soy. )

1

Light Cooking Cream

(Contains Milk;)

1

Basil Pesto

(Contains Milk;)

1

Herb & Mushroom Seasoning

(Contains Gluten, Soy, Wheat;)

1

Semi-Dried Tomatoes

(Contains Sulphites;)

1

Parmesan Cheese

(Contains Milk;)

1

Rocket

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)4389 kJ
Calories1049 kcal
Fat57.9 g
of which saturates20.1 g
Carbohydrate71.9 g
of which sugars17.9 g
Dietary Fibre20 g
Protein53.6 g
Sodium2051 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Boil the kettle. Fill a medium saucepan with the boiling water and place over high heat. • Cook pumpkin & roasted onion ravioli in the 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.

2

• 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, shredded chicken, cooked ravioli and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper to taste.

3

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

4

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