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Pumpkin Ravioli & Chorizo Cream Sauce

Pumpkin Ravioli & Chorizo Cream Sauce

with Almond Pangrattato & Pear-Parmesan Salad

Gourmet
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Create a fine dining experience from the comfort of your home, starting with silky pillows of pumpkin and roasted onion ravioli, complete with a sublime chorizo cream sauce. Sprinkle with a nutty, zesty and herby pangrattato and you have a dish that's a delight with every bite.

Allergens:GlutenTree NutsMilkEggSulphites

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 bag

parsley

2 sprig

rosemary

1 punnet

cherry tomatoes

½

lemon

1

pear

1 packet

mild chorizo

½ packet

panko breadcrumbs

(ContainsGluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

light cooking cream

(ContainsMilk)

1 packet

pumpkin & roasted onion ravioli

(ContainsGluten, Milk, EggMay be present Tree Nuts, Crustacea, Fish)

1 bag

spinach & rocket mix

1 drizzle

balsamic glaze

(ContainsSulphites)

1 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4188 kJ
Fat56.6 g
of which saturates27 g
Carbohydrate82.7 g
of which sugars27 g
Protein35.4 g
Sodium1860 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic and parsley. Pick and finely chop the rosemary. Halve the cherry tomatoes. Zest the lemon to get a generous pinch, then cut into wedges. Thinly slice the pear. Finely chop the mild chorizo. Bring a medium saucepan of salted water to the boil.

2

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. Add the lemon zest, 1/2 the garlic and 1/2 the parsley and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season with salt and pepper, then set aside.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until golden, 4-5 minutes. Add the cherry tomatoes, rosemary and remaining garlic and cook until the tomatoes are starting to soften, 3-4 minutes. Add the light cooking cream and simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice and the remaining parsley. Season to taste.

4

When the sauce has 3-4 minutes remaining, cook the pumpkin & roasted onion ravioli in the saucepan of boiling water until 'al dente', 3 minutes. Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain. Add a small drizzle of olive oil to prevent sticking.

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

5

Add the cooked ravioli to the sauce. Gently toss to coat, then remove the pan from the heat. In a medium bowl, combine the spinach & rocket mix, pear and shaved Parmesan cheese. Season, toss to combine and drizzle with the balsamic glaze.

TIP: If the pasta sauce looks too thick, add a splash of the reserved pasta water to loosen.

6

Divide the pumpkin ravioli and chorizo cream sauce between plates. Top with the almond pangrattato. Serve with the rocket salad and any remaining lemon wedges.