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 with salt and 
pepper 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
(see ingredients), then simmer until slightly 
reduced, 1-2 minutes.

• Meanwhile, pour boiling water into a large 
saucepan over high heat with a pinch of salt.
• Bring to the boil, then 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 the sauce is too thick, add a splash of pasta 
water! 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.