Pumpkin Ravioli & Crispy Prosciutto

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the prosciutto until golden, 1-2 minutes each side. Roughly chop the cooked prosciutto. In a medium bowl, combine the grated Parmesan cheese and prosciutto and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli until softened, 4-5 minutes. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the tomato sugo and water, then season with salt and pepper. Cook until slightly reduced, 2-3 minutes.

While the sugo sauce is cooking, cook the pumpkin & roasted onion ravioli in the boiling water until 'al dente', 3 minutes. Using a slotted spoon, transfer the ravioli to the sugo sauce and toss to coat. In a medium bowl, combine the pear, spinach & rocket mix and balsamic vinaigrette. TIP: If the sauce looks too thick, add a splash of pasta water to loosen.