Spinach and ricotta ravioli

Name: Spinach and ricotta ravioli
Cook time: 25 min
Yield: 4

in a creamy pesto sauce with crispy bacon and pumpkin

Ready in around 25 mins

RECIPE FACT:

Pesto' comes from the word 'pestâ' or 'pestare', meaning 'to pound' or 'crush', that originates from the Genoese language in Italy.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat.
1. TO COOK THE VEGETABLES:

Trim the ends off the courgette then cut in half lengthways and slice into 1 cm halfmoons. Cut the cherry tomatoes in half and set aside. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the steamed pumpkin and courgette and cook for 3-4 mins. Add the peas and cook a further 1-2 mins then season with salt and pepper. Remove from the pan and set aside.
2. TO PREPARE AND COOK THE CRISPY BACON:

Open the pack of bacon and cut into 1 cm strips. Heat a drizzle of oil in a large frying pan over a high heat. Fry the bacon for 5-6 mins or until crispy. Remove from the heat then add the vegetables to the pan.
3. TO COOK THE RAVIOLI:

Add the spinach and ricotta ravioli to the pot of boiling water and simmer (not rapid boiling) for 3 mins. Drain well into a colander and add to the pan with the bacon and veggies. Add the creamy basil pesto followed with a drizzle of olive oil and carefully mix. Add a little hot water to loosen if too thick.
TO SERVE:

Divide the creamy pesto ravioli and veggies between pasta bowls. Finish with a sprinkle of shaved Parmesan.