Eggplant Parmesan Ravioli in Blue Cheese Sauce
with Bacon, Asparagus and Garden Salad
Delicate ravioli meets a velvety blue cheese sauce, with crisp textures adding balance to this rich, refined plate.
Cals 922 · Prot 38 · Carbs 61 · Fat 60
Chef's choice
30 min
Delicate ravioli meets a velvety blue cheese sauce, with crisp textures adding balance to this rich, refined plate.
Cals 922 · Prot 38 · Carbs 61 · Fat 60
Chef's choice
Ingredients
Pasta
Beef bacon
60 Grams
Thin asparagus
250 Grams
Parmesan
4*
30 Grams
Blue cheese
4*
30 Grams
Walnuts
2*
30 Grams
Whipping cream
4*
100 ML
Chicken seasoning
2 Grams
Water
200 ML
Eggplant parmesan ravioli
4*5*10*11*
250 Grams
Salad
Cherry tomatoes
150 Grams
Rocket
40 Grams
Balsamic vinegar glaze
14*
20 ML
Allergens
*4 Milk, *2 Tree Nuts, *5 Eggs, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3859 / 922 |
| Fats (g) | 60.1 |
| of which saturated (g) | 14.8 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 19.4 |
| Fibers (g) | 5.2 |
| Proteins (g) | 37.9 |
| Salt (g) | 5.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Roughly chop the bacon into bite-sized pieces.
- Trim asparagus, cut into thirds.
- Chop the cherry tomatoes in half.
- Grate the parmesan.
- Crumble the blue cheese into small pieces.
2 Toast walnuts
- In a dry, large pan over medium heat, fry the walnuts for 1-2 min until fragrant and slightly toasted.
- Remove and roughly chop or crush the walnuts.
- Wipe and reserve the pan.
3 Fry bacon
- Return the pan to medium heat, fry the bacon for 4-5 min until really crispy.
- Drain on a plate lined with paper towel.
- Wipe and reserve the pan.
4 Make sauce
- Return the pan to medium-high heat, combine the whipping cream, chicken seasoning and measured water.
- Bring to a boil.
- Once boiling, add the blue cheese and half the parmesan.
- Keep stirring until the cheese has melted into the sauce, around 2-3 min.
5 Add pasta
- Add in the ravioli and asparagus.
- Cook for 2-3 min until the sauce thickens.
6 Serve
- In a bowl, combine the cherry tomatoes, rocket, balsamic glaze, a splash of olive oil, a pinch of salt and pepper to taste.
- Plate up the ravioli and top with the bacon.
- Serve the Eggplant Parmesan Ravioli in Blue Cheese Sauce with Bacon, Asparagus and Garden Salad.
- Garnish with any remaining parmesan.
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