Pumpkin Ravioli & Chorizo Cream Sauce
with Pangrattato & Pear-Rocket 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 refer to the product label for the most accurate ingredient and allergen information.
2 clove
garlic
1 bag
parsley
2 sprig
rosemary
1 punnet
cherry tomatoes
½
lemon
1
pear
1 packet
mild chorizo
½ packet
panko breadcrumbs
(ContainsGluten)1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)1 packet
Pumpkin & Roasted Onion Ravioli
(ContainsGluten, Egg, MilkMay be present Tree Nuts, Crustacea, Fish)1 packet
light cooking cream
(ContainsMilk)1 bag
spinach & rocket mix
1 drizzle
balsamic glaze
(ContainsSulphites)1 packet
shaved Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
Finely chop the garlic and parsley. Pick and finely chop the rosemary. Halve the cherry tomatoes. Zest the lemon to get a generous pinch and cut into wedges. Thinly slice the pear. Finely chop the mild chorizo. Bring a medium saucepan of salted water to the boil.
Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and flaked almonds and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, 1/2 the garlic and 1/2 the parsley and cook until fragrant, 1-2 minutes. Transfer to a bowl, season with salt and pepper and set aside.
Return the frying pan to a medium-high heat with a small drizzle of olive oil. Cook the chorizo until golden, 4-5 minutes. Add cherry tomatoes, rosemary and remaining garlic and cook until the tomatoes are starting to soften, 3-4 minutes. Add the light cooking cream and simmer until slightly thickened, 1-2 minutes. Add a squeeze of lemon juice and stir through the remaining parsley. Season to taste.
While the chorizo is cooking, add the pumpkin & roasted onion ravioli to the saucepan of boiling water and cook until 'al dente', 3 minutes. Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people) and drain. Add a small drizzle of olive oil to prevent the pasta sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Add the ravioli to the cream sauce and toss to coat. In a medium bowl, combine the spinach & rocket mix and pear. Season to taste. Toss to combine and finish with the shaved Parmesan cheese and a drizzle of the balsamic glaze. TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen.
Divide the pumpkin ravioli with chorizo cream sauce between plates. Top with the almond pangrattato. Serve with the pear-rocket salad and remaining lemon wedges.