Creamy Bacon & Pumpkin Ravioloni

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until browned, 3 minutes. • Add tomato and Nan’s special seasoning and cook until softened, 5 minutes. • Add baby spinach leaves and stir until just wilted.

• Half-fill a medium saucepan with boiling water. Simmer ravioloni, over medium-low heat, until ‘al dente’, 3 minutes. • Using a slotted spoon, transfer ravioloni to the frying pan of sauce and toss to combine. • Add cream (see ingredients) and half the grated Parmesan cheese to the sauce and stir to combine. Remove pan from heat. Season to taste.