Pumpkin Ravioli & Chorizo Cream Sauce
with Almond Pangrattato & Pear Salad
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!
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
rosemary
1 packet
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
Parmesan cheese
(Contains Milk;)
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
spinach & rocket mix
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Pick and finely chop rosemary. • Halve snacking 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 and half 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, tossing, until golden, 3-4 minutes. • Add snacking tomatoes, rosemary and remaining garlic and cook until tomatoes are starting to soften, 2-3 minutes. • Add light cooking cream, vegetable stock powder and Parmesan cheese, then simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice.
• When the 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 spinach & rocket mix and pear. Season, then toss to combine.
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 rocket salad and any remaining lemon wedges. Enjoy!