Tuscan Bacon-Pumpkin Ravioli Feast

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

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

• Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add the remaining garlic and thyme and cook until fragrant, 1 minute. • Add thickened cream and chicken stock pot (see ingredients), and 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 mins. • 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!