Creamy Bacon & Roast Pumpkin Raviolini with Cherry Tomatoes
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we are stepping up the mid-week pasta night with a roast pumpkin ravioli with a creamy bacon and cherry tomato sauce to bring it all together.
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 tin
tinned cherry tomatoes
1 packet
diced bacon
1 bag
baby spinach leaves
1 bunch
sage
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains Egg, Milk, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bottle
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Nan's Special Seasoning
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle • Drain and halve tinned cherry tomatoes • Heat olive oil in a frying pan over high heat. Cook bacon for 3 mins • Add tomatoes and seasoning and cook until softened, 5 mins • Add baby spinach and tear in sage leaves. Stir until just wilted
• Pour boiling water into a saucepan over medium-low heat • Simmer raviolini until ‘al dente’, 3 mins • Using a slotted spoon, transfer raviolini to frying pan and toss to combine
• Add cream (1/2 bottle for 2P / 1 bottle for 4P) and 1/2 the Parmesan to sauce and stir to combine. Remove from heat. Season to taste • Plate up raviolini and sauce • Top with remaining Parmesan to serve