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.
/ Serving 2 people
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.