Luxe Pumpkin Ravioloni & Creamy Bacon Sauce

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook bacon and sliced leek, until golden,  
6-7 minutes.

• Meanwhile, half-fill a large saucepan with boiling 
water and add a generous pinch of salt.
• Cook pumpkin, sundried tomato & feta 
ravioloni over high heat until ‘al dente’,  
2-3 minutes. Drain ravioloni and set aside.

TIP: The pasta will naturally separate as it cooks! 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• Reduce frying pan to medium-high heat, then 
add cream (see ingredients), Dijon mustard, 
chicken-style stock powder and a drizzle of 
white wine vinegar. Simmer, until slightly 
reduced, 1-2 minutes.
• Using a slotted spoon, return cooked ravioloni 
to frying pan and toss to coat.

• In a medium bowl, combine mixed salad 
leaves, cucumber and a drizzle of olive oil. 
Season to taste.
• Toast or grill sliced sourdough to your liking.