Pumpkin Ravioli & Chorizo Cream Sauce for Dinner
with Deconstructed Lemon Poached Pear Cheesecake for Dessert- Wheat
- Gluten
- Almond
- Milk
- Eggs
- Sulphites
- Pecan
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Crustaceans
- Fish
- Mollusc
- Almond
- Gluten
- Wheat
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! *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
2 clove
Garlic
1 packet
Thyme
1 packet
Snacking Tomatoes
½
Lemon
1
Pear
1 packet
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
vegetable stock
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Wheat, Gluten, Milk, Eggs; May be present: Soy, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Crustaceans, Fish, Mollusc, Almond.)
1 packet
Spinach & Rocket Mix
pear
lemon
packet
classic oat mix
(Contains: Wheat, Gluten, Sulphites; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Almond.)
sachet
sweet golden spice blend
(May be present: Soy, Milk, Gluten, Wheat.)
packet
pecans
(Contains: Pecan; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Almond.)
packet
cream cheese
(Contains: Milk;)
packet
light cooking cream
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Finely chop garlic. • Pick thyme leaves. • 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.
• 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. Cook chorizo until golden, 3-4 minutes. • Add snacking tomatoes, thyme and remaining garlic and cook until tomatoes are starting to soften, 2-3 minutes. • Add light cooking cream, vegetable stock and 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 the 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, pear and a drizzle of balsamic vinegar and olive oil. Season to taste, 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!
• Divide pumpkin ravioli and chorizo cream sauce between plates. • Sprinkle with almond pangrattato. • Serve with pear salad and any remaining lemon wedges. Enjoy!
