Rustic Bacon & Pumpkin Ravioloni
with Cherry Tomatoes
Has there been a pasta as colourful as this one? The pumpkin ravioloni tossed through a tomato sauce looks like a delicious painting. Finish this picture-perfect dinner with a sprinkling of Parmesan cheese and this pasta is ready for display - just kidding, dig in and gobble it all down!
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 packet
Diced Bacon
1 tin
tinned cherry tomatoes
1 sachet
Nan's Special Seasoning
1 packet
baby leaves
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 packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until browned, 3 minutes.
• Add tinned cherry tomatoes and Nan's special seasoning and cook until softened, 5 minutes. • Add baby leaves and stir until just wilted.
• Half-fill a medium saucepan with boiling water. Simmer pumpkin, sundried tomato & feta ravioloni, over medium-low heat, until 'al dente', 3 minutes. • Using a slotted spoon, transfer ravioloni to the frying pan of sauce and toss to combine. • Add cream (see ingredients) and half the grated Parmesan cheese to the sauce and stir to combine. Remove pan from heat. Season to taste.
• Divide creamy bacon and pumpkin ravioloni between plates. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!