with Rocket & Parmesan Cheese
This is pure comfort food, refined. The warmth of the pumpkin ravioli and richness of the bacon and chorizo cream sauce are lifted by the peppery fresh rocket, making every bite feel decadent yet balanced. It's perfect for when you're short on time but don't want to skimp on flavour!
Allergens
Utensils
Tags
Celery
1
Brown onion
1
Pumpkin & Roasted Onion Ravioli
1 packet
Aussie spice blend
1 sachet
Diced bacon
90 g
Light cooking cream
1 packet
Parmesan cheese
1 packet
Rocket
1 packet
Mild chorizo
250 g
Olive oil
1 drizzle
- Thinly slice celery and brown onion. • Roughly chop mild chorizo.
- Boil the kettle. Pour boiled water from the kettle into a medium saucepan over a high heat.
- Bring to the boil, add pumpkin & roasted onion tortellini and cook until al dente, 3 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, chorizo, onion and celery, breaking up with a spoon, until golden, 6-8 minutes.
- Add Aussie spice blend and cook until fragrant, 1 minute.
- Stir in light cooking cream, reserved pasta water and stock concentrate until thickened, 1-2 minutes.
- Remove pan from heat and add cooked tortellini and half the Parmesan cheese, gently tossing to combine. Season to taste.
- Divide creamy bacon, chorizo and pumpkin tortellini between bowls.
- Top with rocket and garnish with remaining cheese. Enjoy!
4640
kJ
Energy (kJ)
1110
kcal
Calories
66.8
g
Fat
28.2
g
of which saturates
68.2
g
Carbohydrate
20.8
g
of which sugars
3.3
g
Dietary Fibre
50.2
g
Protein
0
mg
Cholesterol
2760
mg
Sodium
