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Pumpkin Ravioli & Chorizo Cream Sauce for Dinner
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Pumpkin Ravioli & Chorizo Cream Sauce for Dinner

Pumpkin Ravioli & Chorizo Cream Sauce for Dinner

Rhubarb & Pear Crumble for Dessert

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:
Gluten
Almond
Milk
Egg
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

2 sprig

herbs

1 punnet

cherry/snacking tomatoes

½

lemon

1

pear

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

½ packet

panko breadcrumbs

(Contains Gluten;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts. )

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

pumpkin & roasted onion ravioli

(Contains Egg, Gluten, Milk; May be present: Tree Nuts, Crustacea, Fish, Mollusc. )

1 bag

mixed leaves

1 drizzle

balsamic glaze

(Contains Sulphites;)

1 packet

grated Parmesan cheese

(Contains Milk;)

1 packet

rhubarb

1 packet

classic oat mix

(Contains Gluten, Sulphites; May be present: Milk, Sesame, Soy, Tree Nuts, Peanuts. )

1 packet

thickened cream

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

sugar

140 g

butter

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Nutritional Values

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

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

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.

2
2

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.

3
3

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.

4
4

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.

5
5

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.

6
6

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