Pumpkin Ravioli With Bacon & Mushrooms
"From our Saturday newsoaoer The Weekend West."
- Serving Size: 1 (449.2 g)
- Calories 569.2
- Total Fat - 37 g
- Saturated Fat - 13.4 g
- Cholesterol - 90.7 mg
- Sodium - 2222.2 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 5.3 g
- Sugars - 7.3 g
- Protein - 24.5 g
- Calcium - 135.5 mg
- Iron - 3.6 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Cook pasta in a large saucepan of boiling, salted water for about 5 minutes, or until just tender abd then drain and return to pan and cover to keep warm.
Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat and add onion and bacon and cook, stirring occasionally for about 5 minutes, or until onion is soft.
Add mushrooms to pan and cook, stirring occasionally, for about 2 minutes, or until soft.
Add relish, cream, stock cube and 3/4 cup water and bring to a boil and gently boil, stirring occasionally, for 3 minutes and then add peas and return to boil and boil for a further 2 minutes.
Pour mushroom mixture over pasta in saucepan and season with salt and pepper and stir to combine.
Serve immediately with parmesan.
- TIPS - Ajvar relish is a roasted pepper and eggplant paprika relish available from major supermarkets.
- Ravioli can be replaced with other types of filled pasta.