Pumpkin Ravioli & Crispy Prosciutto
with Sugo Sauce & Parmesan
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
Pumpkin & Roasted Onion Ravioli
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
100 g
Prosciutto
1
Brown Onion
2 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1
Pear
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Thyme
1
Baby Broccoli
Spinach & Rocket Mix
Cooking Steps
Finely chop the garlic. Finely chop the brown onion. Slice the green pear into thin batons. Trim and cut the baby broccoli length ways. Pick the thyme leaves. Bring a medium saucepan of salted water to the boil.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Place the prosciutto slices into the pan and cook, until golden, 1-2 minutes each side. Roughly chop the cooked prosciutto. In a medium bowl combine the grated parmesan cheese and prosciutto, set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the baby broccoli and fry until softened, 4-5 minutes. Set aside and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the tomato sugo, water and a pinch of salt and pepper and cook until slightly reduced, 2-3 minutes.
While the sugo sauce is cooking, add the pumpkin & roasted red onion to the saucepan of boiling water and cook until ‘al dente’, 3 minutes. Using a slotted spoon transfer the ravioli to the sugo sauce and toss to coat. TIP: If the sauce looks too thick, add a splash of pasta water to loosen. In a medium bowl combine the spinach and rocket mix, pear and balsamic vinaigrette.
Divide the pumpkin and roasted red onion ravioli between bowls and pour over the sauce. Top with the baby broccoli. Sprinkle over the cheesy prosciutto topping. Serve with the pear salad on the side.
