with Rocket & Parmesan Cheese
Crispy pieces of salty bacon are cooked until golden, then tossed with pumpkin ravioli in a rich, rustic sugo. Simmering to saucy perfection, this meal creates a delicious depth of flavour that pairs perfectly with the rocket , chorizo bits and cheese!
Allergens
Utensils
Tags
Capsicum
1
Brown onion
1
Pumpkin & Roasted Onion Ravioli
1 packet
Diced bacon
90 g
Tomato sugo
1 packet
Rocket
1 packet
Parmesan cheese
1 packet
Mild chorizo
250 g
Olive oil
1 drizzle
- Preheat oven to 240°C/220°C fan-forced.
- Roughly chop capsicum. Slice brown onion into thick wedges.
- Roughly chop mild chorizo.
- Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
- In the last 10 minutes, sprinkle over chorizo and roast until golden.
- When there is 5 minutes remaining, add diced bacon to the tray and roast until golden.
- While bacon is roasting, boil the kettle.
- Pour boiled water from the kettle into a large saucepan over a high heat.
- Bring to the boil, add pumpkin & roasted onion ravioli and cook until al dente, 3 minutes.
- Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain ravioli and return to saucepan.
- Once veggies are done, return saucepan to medium-high heat.
- Add roasted bacon-chorizo veggies, tomato sugo and the reserved pasta water, tossing until heated through and well combined, 1-2 minutes. Season to taste.
- Divide bacon, chorizo and sugo pumpkin ravioli between bowls.
- Top with rocket and a drizzle of olive oil. Garnish with Parmesan cheese. Enjoy!
4320
kJ
Energy (kJ)
1030
kcal
Calories
54.1
g
Fat
20.4
g
of which saturates
76.8
g
Carbohydrate
27.6
g
of which sugars
5.4
g
Dietary Fibre
51
g
Protein
0
mg
Cholesterol
2970
mg
Sodium
