Tuscan Bacon-Pumpkin Ravioli Feast

• Brush garlic oil over cut sides of the ciabatta. • Place ciabatta directly on a wire rack in the oven and bake until toasted, 5 minutes.

• Meanwhile, in a large bowl, combine spinach & rocket mix, cucumber and balsamic vinaigrette dressing. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add thyme and remaining garlic and cook until fragrant, 1 minute. • Add thickened cream and chicken stock, then simmer until slightly reduced, 1-2 minutes.

• Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Bring to a boil, add pumpkin & roasted onion ravioli and cook until ‘al dente’, 3 minutes. • Using a slotted spoon, add ravioli to the frying pan with the creamy sauce and toss to coat. Season with pepper.

TIP: If sauce is too thick, add an extra splash of pasta water! TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.