Bacon-Pumpkin Ravioli & Thyme Tuscan 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
Garlic
1 packet
Thyme
1
Cucumber
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Spinach & Rocket Mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
Diced Bacon
(May be present: Soy. )
1 packet
Thickened Cream
(Contains Milk;)
1 packet
Chicken Stock Pot
1 packet
Pumpkin & Roasted Onion Ravioli
(Contains Egg, Gluten, Milk, Wheat; May be present: Crustacean, Fish, Mollusc, Almond, Cashew, Hazelnut, Pine Nut, Pistachio, Walnut, Soy. )
1 packet
Walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Parmesan Cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Preheat oven to 240°C/220°C fan-forced. • 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 pot and 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 bacon and pumpkin ravioli between bowls. Spoon with any remaining sauce. • Sprinkle with Parmesan cheese and walnuts. • Serve with garlic bread and rocket salad. Enjoy!