Bacon, Mushroom & Tomato Sauce Ravioli
with Garlic Pangrattato & Apple Salad
Getting stuffed inside pasta is pretty fly for a fungi: these ravioli are packed with big umami flavours thanks to a mix of hearty mushrooms. To match all that serious ’shroom personality, we’re adding a tomato-based sauce with bacon for its abundant flavour a contribution. The result is a colourful, hearty dish that’s guaranteed to become a pasta-night classic in your home.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
3 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
Plant-Based Mushroom Ravioli
(Contains Gluten, Tree Nuts; )
1 bag
Mixed Salad Leaves
1
apple
1
tomato
1 packet
tomato sugo
Not included in your delivery
olive oil
½ tbs
brown sugar
20 g
plant-based butter
1 drizzle
balsamic vinegar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice apple. Roughly chop tomato. Finely chop onion and garlic.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season to taste.
• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add tomato and onion until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add tomato sugo, vegetable stock powder, the brown sugar, plant-based butter and the water. Reduce heat to medium and simmer for 2-4 minutes.
• While the sauce is cooking, half-fill a medium saucepan with boiling water. Simmer plant-based mushroom ravioli over medium-high heat until 'al dente', 3 minutes. • Using a slotted spoon, transfer ravioli to the frying pan with the sauce and stir to coat.
• In a medium bowl, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Toss to coat.
• Divide bacon and mushroom ravioli with tomato sugo between bowls. Top with garlic pangrattato. • Serve with apple salad. Enjoy!