Spinach Ravioli, Bacon and Sweet Tomato Sauce

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs onion
• 1pcs tomato
• 1pcs diced bacon
• 50g tomato paste
• 325g spinach and ricotta fiore ravioli
• 25g tomato chutney
• 50g mixed salad leaves
• 15ml olive oil
• 15ml balsamic vinegar
• 5ml sugar

Method

1. Step 1 — Cook bacon
   Bring a large saucepan of salted water to the boil for the ravioli. Crush or finely chop the garlic. Thinly slice the onion. Finely chop the tomato. Heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Remove from the pan with a slotted spoon.
2. Step 2 — Start sweet tomato sauce
   Heat 1 tsp olive oil in the same pan over medium heat. Add the onion and cook, stirring, for 6-7 mins until soft. Add the tomato, 2 tsp balsamic vinegar and 1 tsp sugar and cook, stirring, for 3-4 mins until onion is caramelised and tomato is softened. Stir in the garlic and tomato paste and cook for 1-2 mins until fragrant.
3. Step 3 — Cook ravioli
   Meanwhile, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the pasta (see Kitchen 101).
4. Step 4 — Finish sweet tomato sauce
   Add the ravioli and bacon to the sweet tomato sauce. Gradually add the reserved cooking water, gently stirring, until the sauce coats the pasta and looks slightly glossy. Stir in the tomato chutney. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 2 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Divide the ravioli and salad among bowls and enjoy!
6. Step 6 — Kitchen 101
   Handle the cooked ravioli with love and care to ensure they don't break up or burst open.

Allergens

Sulfit, Milch, Eier, Gluten, Wheat