Creamy Pumpkin Ravioli & Bacon-Parsley Crumb
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Creamy Pumpkin Ravioli & Bacon-Parsley Crumb

Creamy Pumpkin Ravioli & Bacon-Parsley Crumb

with Garlic Bread & Pear-Fennel Salad

Pockets of ravioli stuffed with pumpkin and onion filling, scattered with a crisy bacon and parsley crumb team perfectly with chunks of our golden, garlicky ciabatta. Finish with a gorgeously green salad for a delectable dinner you can't wait to sink your teeth into!

Allergens:
Milk
Gluten
Wheat
Soy
Egg

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.

Preparation Time30 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

parsley

1

pear

1 packet

garlic paste

1 packet

diced bacon

(May be present: Soy. )

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

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 sachet

garlic & herb seasoning

½ sachet

Nan's special seasoning

1 packet

light cooking cream

(Contains Milk;)

1 packet

Green Dressing

1 packet

Spinach, Rocket & Fennel Mix

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)4921 kJ
Calories1176 kcal
Fat54.6 g
of which saturates25.9 g
Carbohydrate123.5 g
of which sugars27.3 g
Protein39.1 g
Sodium2647 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. • Pick and thinly slice parsley. • Thinly slice pear into wedges. • In a small microwave-safe bowl, microwave the butter and garlic paste in 10 second bursts, until melted and fragrant. Season with salt and pepper.

2
2

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes. • Add parsley and panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Season with pepper. Transfer to a bowl and set aside.

3
3

• Meanwhile, slice bake-at-home ciabatta in half lengthways. Brush garlic butter over cut sides of the ciabatta. • Place garlic ciabatta directly on wire racks in the oven. • Bake until heated through and lightly golden, 5 minutes.

4
4

• Meanwhile, cook pumpkin & roasted onion ravioli in the boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). • Drain and return ravioli to the pan with a drizzle of olive oil.

5
5

• Wipe out frying pan then return to medium heat with a drizzle of olive oil. • Cook garlic & herb seasoning and Nan's special seasoning (see ingredients), stirring, until fragrant, 1 minute. • Add light cooking cream and reserved pasta water, until bubbling, 1 minute. • Add cooked ravioli, tossing to combine, 1 minute.

6
6

• In a large bowl, combine green dressing, spinach, rocket & fennel mix, pear and a drizzle of olive oil. Season with salt and pepper. • Slice garlic bread. • Divide creamy pumpkin ravioli between bowls. Top with bacon-parsley crumb and Parmesan cheese. • Serve with pear-fennel salad and garlic bread. Enjoy!