Tuscan Bacon-Pumpkin Ravioli Feast
with Garlic Bread & Rocket Salad
Whip up this wonderful selection with ease. Rich ravioli scattered with golden bacon, pairs perfectly with our vibrant, zingy salad. Don't forget to dig into the ideal pasta accompaniment - thick slices of crispy, garlicky ciabatta!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
3
Garlic
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Parmesan Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Walnuts
(Contains: Walnut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio.)
1 sachet
Thyme
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains: Milk, Wheat, Gluten, Eggs; May be present: Hazelnut, Soy, Almond, Cashew, Pine nut, Pistachio, Crustaceans, Fish, Molluscs, Walnut.)
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Finely chop garlic. • Pick thyme leaves. • Thinly slice cucumber into rounds. • Slice bake-at-home ciabatta in half lengthways. • In a small bowl, combine half the garlic and a good drizzle of olive oil. Season with salt.
• Brush garlic oil over cut sides of the ciabatta. • Place ciabatta directly on a wire rack in the oven and bake until toasted, 5 minutes.
• Meanwhile, in a large bowl, combine spinach & rocket mix, cucumber and balsamic vinaigrette dressing. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add thyme and remaining garlic and cook until fragrant, 1 minute. • Add thickened cream and chicken stock, then simmer until slightly reduced, 1-2 minutes.
• Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Bring to a boil, add pumpkin & roasted onion ravioli and cook until ‘al dente’, 3 minutes. • Using a slotted spoon, add ravioli to the frying pan with the creamy sauce and toss to coat. Season with pepper.
TIP: If sauce is too thick, add an extra splash of pasta water! TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Roughly chop walnuts. • Divide Tuscan bacon-pumpkin ravioli between bowls. Spoon over any remaining sauce. • Sprinkle with Parmesan cheese and walnuts. • Serve with garlic bread and rocket salad. Enjoy!
