Vegetable and bacon ravioli

Vegetable and bacon ravioli

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Vegetable and bacon ravioli

The ingredient of Vegetable and bacon ravioli

  1. 1 teaspoon olive oil
  2. 125g pumpkin, peeled, deseeded, coarsely grated
  3. 125g zucchini, coarsely grated
  4. 125g carrot, peeled, coarsely grated
  5. 1 small brown onion, finely chopped
  6. 80g rindless bacon, finely chopped
  7. 25g (1/3 cup) shredded parmesan
  8. 1 x 275g pkt fresh flour gow gee wrappers
  9. Shaved parmesan, to serve
  10. Fresh basil leaves, to serve
  11. 1 teaspoon olive oil
  12. 1 brown onion, finely chopped
  13. 2 garlic cloves, finely chopped
  14. 1 x 400g can crushed tomatoes
  15. 1 teaspoon caster sugar
  16. 1 teaspoon red meat inventory powder
  17. 1 tablespoon fresh basil leaves, torn

The instruction how to make Vegetable and bacon ravioli

  1. To make the sauce, heat the oil in a small saucepan over medium warmness. Cook the onion and garlic, stirring, for 2-3 minutes or till gentle. Add the tomato, sugar and stock powder. Bring to the boil. Reduce heat to medium-low. Simmer for 15 mins or until the sauce thickens barely. Stir in the basil. Season with salt and pepper.
  2. Heat the oil in a huge frying pan. Cook the pumpkin, zucchini, carrot, onion and bacon, stirring often, for five minutes or until smooth. Use a stick blender to combination till the combination is thick and easy. Stir in the shredded parmesan. Season with salt and pepper.
  3. Meanwhile, region the gow gee wrappers, in a single layer, on a clean work floor. Place 1 teaspoon of bacon aggregate within the centre of each wrapper. Brush the edges with water. Fold in half to enclose the filling, pressing to remove any air bubbles and seal the edges.
  4. Bring a huge saucepan of water to the boil over excessive heat. Add the ravioli, 1 at a time, to the water. Cook for 5 minutes or till the ravioli go with the flow to the top. Cook for a in addition 2 minutes or till smooth.
  5. Divide the ravioli amongst serving dishes. Top with the sauce, shaved parmesan and basil leaves.

Nutritions of Vegetable and bacon ravioli

fatContent: 362.085 calories
saturatedFatContent: 9.5 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent:
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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