Nonna’s Express Bacon & Pumpkin Ravioli

• Boil the kettle. Half-fill a medium saucepan with the boiling water and add a 
generous pinch of salt. Cook pumpkin & roasted onion ravioli over high heat, 
until ‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients). Drain ravioli and return to the 
saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high 
heat. Cook diced bacon, sliced onion and celery, breaking up with a spoon, until 
golden, 6-8 minutes. 
• Add Aussie spice blend and cook until fragrant, 1 minute. 
• Stir in light cooking cream and the reserved pasta water, until thickened,  
1-2 minutes. 
• Remove pan from heat and add cooked ravioli, gently tossing to combine. 
Season to taste with salt and pepper.