Pumpkin Ravioli & Chorizo Cream Sauce

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

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 3-4 minutes. • Add snacking tomatoes, rosemary and remaining garlic and cook until tomatoes are starting to soften, 2-3 minutes. • Add light cooking cream, vegetable stock powder and Parmesan cheese, then simmer until slightly thickened, 1-2 minutes. Stir through a squeeze of lemon juice.

• When sauce has 3-4 minutes remaining, cook 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.

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

• To pan with the sauce, add cooked ravioli. Gently toss to coat, then remove pan from heat. Season to taste, then set aside. • In a medium bowl, combine spinach & rocket mix and pear. Season, then toss to combine.

TIP: If the pasta sauce looks too thick, add a splash of the reserved pasta water to loosen. Little cooks: Take the lead by tossing the salad!