Pumpkin Ravioli & Chorizo Cream Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Pumpkin Ravioli & Chorizo Cream Sauce

with Almond Pangrattato & Pear Salad

Allergens:
Wheat
Gluten
Egg
Milk

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 Time
0

Ingredients

Serving amount

2

Garlic

1

Rosemary

1

Snacking Tomatoes

1

Lemon

1

Pear

1

Mild Chorizo

1

Panko Breadcrumbs

(Contains Wheat, Gluten;)

1

Flaked Almonds

1

Light Cooking Cream

1

Vegetable Stock Powder

1

Parmesan Cheese

1

Pumpkin & Roasted Onion Ravioli

(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut. )

1

Spinach & Rocket Mix

Not included in your delivery

1

olive oil

balsamic vinegar

sideBannerName

Nutritional Values

Calories1122 kcal
Energy (kJ)4693 kJ
Calories0 kcal
Fat64.8 g
of which saturates26.4 g
Carbohydrate81.5 g
of which sugars23 g
Dietary Fibre0 g
Protein45.7 g
Cholesterol0 mg
Sodium2400 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

Little cooks: Under adult supervision, older kids can help grate the zest.

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 and half the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season with salt and pepper, then set aside.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo 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.

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

• 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. Little cooks: Take the lead by tossing the salad!

6

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

Meal right image

Explore Similar Recipes

Meal left image