Pumpkin Ravioli & Chorizo Cream Sauce for Dinner
with Deconstructed Lemon Poached Pear Cheesecake 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!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
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
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!
