Pumpkin Ravioli & Chorizo Cream Sauce

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. Add the lemon zest, 1/2 the garlic and 1/2 the parsley and cook until fragrant, 1-2 minutes. Transfer to a bowl. Season with salt and pepper, then set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until golden, 4-5 minutes. Add the cherry tomatoes, rosemary and remaining garlic and cook until the tomatoes are starting to soften, 3-4 minutes. Add the light cooking cream and simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice and the remaining parsley. Season to taste.

When the sauce has 3-4 minutes remaining, cook the pumpkin & roasted onion ravioli in the saucepan of boiling water until 'al dente', 3 minutes. Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain. Add a small drizzle of olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Add the cooked ravioli to the sauce. Gently toss to coat, then remove the pan from the heat. In a medium bowl, combine the spinach & rocket mix, pear and shaved Parmesan cheese. Season, toss to combine and drizzle with the balsamic glaze.

TIP: If the pasta sauce looks too thick, add a splash of the reserved pasta water to loosen.