Pumpkin Ravioli & Chorizo Cream Sauce
with Almond Pangrattato & Pear Salad
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!
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.
Ingredients
2 clove
garlic
2 sprig
rosemary
1 packet
Snacking Tomatoes
½
lemon
1
pear
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut. )
1 packet
spinach & rocket mix
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Pick and finely chop rosemary. • Halve snacking 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 and half 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, tossing, until golden, 3-4 minutes. • Add snacking tomatoes, rosemary and remaining garlic and cook until tomatoes are starting to soften, 2-3 minutes. • Add light cooking cream, vegetable stock powder and Parmesan cheese, then simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice.
• When the 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 spinach & rocket mix and pear. Season, then toss to combine.
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 rocket salad and any remaining lemon wedges. Enjoy!
