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.
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.
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
light cooking cream(ContainsMilk)
pumpkin & roasted onion ravioli(ContainsGluten, Milk, EggMay be present Tree Nuts, Crustacea, Fish)
spinach & rocket mix
shaved Parmesan cheese(ContainsMilk)
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.
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.
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.
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.
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.
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.