Tuscan Pancetta & 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, tomatoes 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 pancetta until golden, 4-6 minutes.
• Add thyme and remaining garlic and cook until 
fragrant, 1 minute.
• Add light cooking cream and stock concentrate, 
then simmer until slightly reduced, 1-2 minutes. 

• Meanwhile, half-fill a large saucepan with boiling 
water and add a generous pinch of salt.
• Cook pumpkin & roasted onion ravioli over high 
heat until ‘al dente’, 3 minutes.
• Using a slotted spoon, transfer ravioli to the frying 
pan with the creamy sauce and toss to coat. Season 
to taste 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.