Rustic Bacon & Pumpkin Ravioloni

• Add tinned cherry tomatoes and Nan's special seasoning and cook until softened, 5 minutes. • Add baby leaves and stir until just wilted.

• Half-fill a medium saucepan with boiling water. Simmer pumpkin, sundried tomato & feta 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.