Nduja Ravioli in Creamy Bacon Sauce with Parmigiano Reggiano
with cucumber side salad & basil crèmeCalories
:
919 kcalProtein
:
32g proteinTotal
:
15 minutesDifficulty
:
MediumComfort Food
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Ei
- Gluten
- Schaaldieren
- Mosterd
- Cashewnoten
- Noten
- Weekdieren
- Vis
- Hazelnoten
- Walnoten
- Soja
- Amandelnoten
- Selderij
- Gerst
- Gluten
- Pistachenoten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Garlic
10 milliliters
Basil crème
20 g
Arugula & lamb's lettuce
50 g
Bacon lardons
150 g
Nduja ravioli
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Schaaldieren, Mosterd, Cashewnoten, Noten, Weekdieren, Vis, Hazelnoten, Walnoten, Soja, Amandelnoten, Selderij, Gerst, Gluten, Pistachenoten)
½ piece
Cucumber
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3844 kJ
Calories919 kcal
Fat59.6 g
Saturated Fat28.1 g
Carbohydrate59.4 g
Sugar15.5 g
Dietary Fiber3.4 g
Protein32 g
Salt3.4 g
Potassium300.5 mg
Calcium261 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the ravioli for 4 - 6 minutes, or until done.
- Reserve some of the pasta water, then drain and set aside.
2
- Peel the garlic and transfer the entire clove to a frying pan over medium-high heat.
- Melt a knob of butter in the same pan and fry the bacon lardons for 4 minutes until done, then remove the garlic from the pan (see Tip).
- Grate the cheese in the meantime.
TIp: the garlic will infuse the sauce with its flavour without being too overpowering.
3
- Slice the cucumber.
- In a bowl, whisk the cream with three quarters of the cheese, then season with salt and pepper.
- Transfer the ravioli to the frying pan, then immediately pour in the cream mixture and 30ml pasta water per person.
- Mix well and cook for no more than 1 minute over low heat.
4
- In a bowl, combine the cucumber with the basil crème, the lettuce and the balsamic vinegar. Season to taste with salt and pepper.
- Serve the ravioli on plates and garnish with the rest of the cheese.
- Season to taste with black pepper and serve the salad alongside.
