Pumpkin Ravioli & Crispy Prosciutto

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

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the baby broccoli and fry until softened, 4-5 minutes. Set aside 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, water and a pinch of salt and pepper and cook until slightly reduced, 2-3 minutes.

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