Pumpkin Ravioli & Chorizo Cream Sauce for Dinner
Rhubarb & Pear Crumble for Dessert
Recreate a fine dining experience tonight with silky pillows of pumpkin and roasted onion ravioli. Coated in a sublime chorizo cream sauce and topped with pangrattato for added crunch, each bite is pure delight! For dessert, serve up a crowd-pleasing crumble and watch it disappear.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
2 clove
garlic
2 sprig
herbs
1 punnet
Snacking Tomatoes
½
lemon
1
pear
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
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 bag
mixed leaves
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
rhubarb
1 packet
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
thickened cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
sugar
140 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Finely chop garlic. Pick and finely chop herbs. Halve the cherry tomatoes. Zest lemon to get a generous pinch, then cut into wedges. Thinly slice pear. Finely chop mild chorizo. Bring a medium saucepan of salted water to the boil.
In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. Add lemon zest, flaked almonds and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season with salt and pepper, then set aside.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 3-4 minutes. Add cherry tomatoes, herbs and remaining garlic and cook until tomatoes are starting to soften, 2-3 minutes. Add light cooking cream, vegetable stock powder and grated Parmesan cheese, then simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice.
When sauce has 3-4 minutes remaining, cook pumpkin & roasted onion ravioli in the saucepan of boiling water until 'al dente', 3 minutes. Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
To pan with the sauce, add cooked ravioli. Gently toss to coat, then remove pan from heat. Season to taste, then set aside. In a medium bowl, combine mixed leaves and pear. Season, then toss to combine. Drizzle with balsamic glaze.
TIP: If the pasta sauce looks too thick, add a splash of the reserved pasta water to loosen.
Divide pumpkin ravioli and chorizo cream sauce between plates. Sprinkle with almond pangrattato. Serve with salad and any remaining lemon wedges.