Tuscan Bacon-Pumpkin Ravioli Feast

• Brush garlic oil over cut sides of the ciabatta.
• Place ciabatta directly on a wire rack in the oven 
and bake until toasted, 5 minutes.

• Meanwhile, in a large bowl, combine spinach 
& rocket mix, cucumber and balsamic 
vinaigrette dressing. Season to taste with salt
and pepper.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook diced bacon, breaking up with a spoon, 
until golden, 4-6 minutes.
• Add thyme and remaining garlic and cook until 
fragrant, 1 minute.
• Add thickened cream then simmer until slightly 
reduced, 1-2 minutes. 

• Meanwhile, pour boiling water into a large 
saucepan over high heat with a pinch of salt.
• Bring to a boil, add pumpkin & roasted onion
ravioli and cook until ‘al dente’, 3 minutes.
• Using a slotted spoon, add ‘al dente’ ravioli to 
the frying pan with the creamy sauce and toss to 
coat. Season with pepper.

TIP: If sauce is too thick, add an extra splash of 
pasta water! 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.