Double Tuscan Pancetta & Tomato 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, tomatoes and balsamic 
vinaigrette dressing. Season to taste with salt 
and pepper.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook pancetta until golden, 4-6 minutes.
• Add thyme and remaining garlic, then cook until 
fragrant, 1 minute.
• Add light cooking cream, season with salt and 
pepper, then simmer until slightly reduced,  
1-2 minutes.

• Meanwhile, half-fill a large saucepan with boiling 
water and add a generous pinch of salt.
• Cook tomato, burrata & mild chilli ravioli over 
high heat until ‘al dente’, 2-3 minutes. Reserve some 
pasta water (see ingredients). 
• Using a slotted spoon, add cooked ravioli to the 
frying pan with the creamy sauce. Toss to coat. 
Season to taste with pepper. 

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