HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPumpkin Ravioli & Chorizo Cream Sauce For Dinner
Pumpkin Ravioli & Chorizo Cream Sauce for Dinner

Pumpkin Ravioli & Chorizo Cream Sauce for Dinner

with Rhubarb & Pear Crumble for Dessert

Mother's Day Special
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Recreate a fine dining experience tonight with silky pillows of pumpkin and roasted onion ravioli. Coated in a sublime chorizo cream sauce and topped with pangrattato for added crunch, each bite is pure delight! For dessert, serve up a crowd-pleasing crumble and watch it disappear.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


2 sprig


1 punnet

cherry/snacking tomatoes





1 packet

mild chorizo

½ packet

panko breadcrumbs


1 packet

flaked almonds

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

1 packet

light cooking cream


1 sachet

vegetable stock powder

1 packet

pumpkin & roasted onion ravioli

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

1 bag

mixed leaves

1 drizzle

balsamic glaze


1 packet

grated Parmesan cheese


1 packet


1 packet

classic oat mix

(ContainsGluten, SulphitesMay be present Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

thickened cream


Not included in your delivery


olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4195 kJ
Fat56.6 g
of which saturates27 g
Carbohydrate83.6 g
of which sugars25.6 g
Protein35.4 g
Sodium2280 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop garlic. Pick and finely chop herbs. Halve the cherry tomatoes. Zest lemon to get a generous pinch, then cut into wedges. Thinly slice pear. Finely chop 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 medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. Add lemon zest, flaked almonds and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season with salt and pepper, then set aside.


Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 3-4 minutes. Add cherry tomatoes, herbs and remaining garlic and cook until tomatoes are starting to soften, 2-3 minutes. Add light cooking cream, vegetable stock powder and grated Parmesan cheese, then simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice.


When sauce has 3-4 minutes remaining, cook 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.

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


To pan with the sauce, add cooked ravioli. Gently toss to coat, then remove pan from heat. Season to taste, then set aside. In a medium bowl, combine mixed leaves and pear. Season, then toss to combine. Drizzle with balsamic glaze.

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


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