Saucy Bacon Spinach & Ricotta Sugo Ravioli

• Pour boiling water into a large saucepan over high heat. 
• Bring to the boil, add spinach & ricotta ravioli and cook until ‘al dente’, 2-3 minutes. 
• Reserve some pasta water (see ingredients). Drain pasta and return to the saucepan.   

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, sliced leek, courgette and carrot, breaking up with a spoon, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Add passata, vegetable-style stock powder, reserved pasta water, the butter and brown sugar. • Simmer, stirring occasionally, until slightly reduced, 3-4 minutes. Stir through cooked ravioli and baby spinach leaves, until warmed through and wilted, 1 minute. Season with salt and pepper.