Rich Chicken & Pancetta Pumpkin Ravioli

Name: Rich Chicken & Pancetta Pumpkin Ravioli with Semi-Dried Tomatoes & Goat Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Chicken Breast Strips; 1 packet Light Cooking Cream; 1 sachet Nan's Special Seasoning; 1 packet Pumpkin & Roasted Onion Ravioli; 1 sachet Aussie Spice Blend; 1 packet Semi-Dried Tomatoes; 1 Pancetta; 1 packet Marinated Goat Cheese; 1 drizzle olive oil

with Semi-Dried Tomatoes & Goat Cheese

4.5(154)

Recipe Development TeamUpdated on June 15, 2026

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Calories

1000 kcal

Protein

63.9g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Milk
Eggs
Gluten
Wheat
May contain traces of allergens
Almond
Cashew
Crustaceans
Fish
Hazelnut
Molluscs
Pine nut
Pistachio
Soy
Walnut
Wheat
Gluten
Sulphites

Tasty chicken and pumpkin ravioli truly deserves all the recognition it gets and when paired with some delicious veggies like semi-dried tomatoes and spinach, you'll want to make this one over and over again!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Chicken Breast Strips

1 packet

Light Cooking Cream

(Contains: Milk)

1 sachet

Nan's Special Seasoning

1 packet

Pumpkin & Roasted Onion Ravioli

(Contains: Eggs, Gluten, Milk, Wheat May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)

1 sachet

Aussie Spice Blend

1 packet

Semi-Dried Tomatoes

(May be present: Wheat, Gluten, Sulphites.)

Pancetta

1 packet

Marinated Goat Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)4200 kJ

Calories1000 kcal

Fat50.4 g

of which saturates22.3 g

Carbohydrate67.6 g

of which sugars17 g

Dietary Fibre2.2 g

Protein63.9 g

Sodium2280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Boil the kettle.
• Roughly chop semi-dried tomatoes.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook pumpkin & roasted onion ravioli over high heat until ‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients). Drain ravioli and return to the
saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, roughly chop pancetta (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken breast strips and pancetta, tossing occasionally,
until browned and cooked through, 5-6 minutes.
• Add Aussie spice blend and semi-dried tomatoes and cook until fragrant,
1 minute.
TIP: Chicken is cooked through when it’s no longer pink inside.

• Reduce heat to medium, then gently stir in light cooking cream, Nan’s special
seasoning and the reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove from heat, then stir in cooked ravioli and baby spinach leaves, until
wilted and combined, 1 minute. Season to taste with pepper.