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Creamy Punpkin Ravioli and Bacon with Mushrooms and Sage

Ingredients

• bacon – diced – 1 packet
• garlic paste – 1 packet
• sage – 1 packet
• light cooking cream – 1 packet
• mushrooms – sliced – 1 packet
• baby spinach leaves – 1 bag
• pumpkin and roasted onion ravioli – 1 packet
• parmesan cheese – grated

Method

1. Boil the kettle • Heat olive oil in a frying pan over high heat • Cook diced bacon, breaking up with a spoon, until browned, 3 mins • Add mushrooms and garlic paste and cook until softened, 5 mins • Add spinach and tear in sage leaves. Stir until just wilted.
2. Pour boiling water into a saucepan over high heat • Bring to boil, add ravioli and cook until ‘al dente’, 3 mins • Using a slotted spoon, transfer ravioli to the frying pan and toss to combine.
3. Add cream and 1/2 the Parmesan to the pan and stir to combine • Season to taste • Serve ravioli topped with remaining Parmesan.