Bacon, Mushroom Ravioli & Tomato Sauce
with Thyme Pangrattato & Cucumber 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 for its abundant flavour contribution. The result is a colourful, hearty dish that’s guaranteed to become a pasta-night classic in your home.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
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
salad leaves
1
apple
1
tomato
1 box
tomato sugo
3 clove
garlic
Not included in your delivery
olive oil
20 g
plant-based butter
1 drizzle
balsamic vinegar
1.5 tsp
brown sugar
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 bacon, breaking it up with a spoon, until browned, 3-4 minutes. Add tomato and onion and cook 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', 4-6 minutes. • Using a slotted spoon, transfer ravioli to the frying pan with the sauce and stir to coat.
• In a medium bowl, combine apple, salad leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.
• Divide mushroom ravioli and tomato sauce between bowls. Top with garlic pangrattato. • Serve with apple salad. Enjoy!