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Pumpkin Ravioli with Bacon and Mushrooms

This quick and easy pasta is total #dinnergoals - by Kim Meredith
  • 23 Oct 2018
Pumpkin Ravioli with Bacon and Mushrooms
Prep: 5 Minutes - Cook: 15 Minutes - Easy - Serves 4
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You won't believe how easy this quick and tasty pasta dinner is to whip up!

Ingredients

630g bag fresh pumpkin and feta ravioli

2 tablespoons olive oil

1 onion, finely chopped

200g shortcut bacon rashers, chopped

200g punnet sliced mushrooms

290g jar ajvar relish

¾ cup pure cream

1 chicken stock cube (10g), crumbled

1 cup frozen peas

Grated parmesan, to serve

Method

  1. Cook pasta in a large saucepan of boiling, salted water for about 5 minutes, or until just tender. Drain. Return to pan. Cover to keep warm.

  2. Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion and bacon. Cook, stirring occasionally for about 5 minutes, or until onion is soft. 

  3. Add mushrooms to pan. Cook, stirring occasionally, for about 2 minutes, or until soft. 

  4. Add relish, cream, stock cube and ¾ cup water. Bring to boil. Gently boil, stirring occasionally, for 3 minutes. Add peas. Return to boil. Boil for a further 2 minutes. 

  5. Pour mushroom mixture over pasta in saucepan. Season with salt and pepper. Stir to combine. 

  6. Serve immediately with parmesan.

     

     

    TIP! 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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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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