with Rocket & Parmesan Cheese
This is pure comfort food, refined. The warmth of the pumpkin ravioli and richness of the bacon 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
2 packet
Aussie spice blend
1 sachet
Diced bacon
180 g
Light cooking cream
1 packet
Parmesan cheese
1 packet
Rocket
1 packet
Olive oil
1 drizzle
- Thinly slice celery and brown onion.
- 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, 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 and pumpkin tortellini between bowls.
- Top with rocket and garnish with remaining cheese. Enjoy!
5360
kJ
Energy (kJ)
1280
kcal
Calories
56.7
g
Fat
23.9
g
of which saturates
124
g
Carbohydrate
30.9
g
of which sugars
3.1
g
Dietary Fibre
51
g
Protein
0
mg
Cholesterol
2260
mg
Sodium
