Pumpkin Ravioli With Bacon & Mushrooms

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Saturday newsoaoer The Weekend West."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

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.

Step 2

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.

Step 3

Add mushrooms to pan and cook, stirring occasionally, for about 2 minutes, or until soft.

Step 4

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.

Step 5

Pour mushroom mixture over pasta in saucepan and season with salt and pepper and stir to combine.

Step 6

Serve immediately with parmesan.

Tips & Variations


  • 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.

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