BOSCAIOLA CHICKEN RAVIOLI

SERVES 4

PREP AND COOK: 20 MINS 625g packet chicken and

garlic ravioli

1 tblsp olive oil

125g bacon rashers, chopped 1 onion, finely chopped

200g cup mushrooms, sliced 300ml tub light thickened cooking cream

1 small chicken stock cube ½ cup frozen peas

50g baby spinach leaves ½ cup shaved parmesan,

plus extra to serve

1 Cook ravioli according to packet directions until tender. Drain. Cover to keep warm.

2 Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add bacon. Cook, stirring occasionally, until crisp. Add onion and mushrooms. Cook, stirring occasionally, for 5 minutes, or until soft.

3 Add cream, ½ cup water and crumbled stock cube to pan. Bring to a boil. Gently boil, stirring occasionally, for 5 minutes, or until slightly thickened. 4 Add ravioli to pan with peas. Cook, stirring, for 2 minutes, or until peas are tender. Remove pan from heat. Stir in spinach and parmesan until spinach is just wilted.

5 Serve ravioli with extra parmesan and cracked black pepper.

Greatideas and garlic Chicken in available ravioli is cabinet refrigerator the Buy supermarkets. of freeze for ahead and or use need it, when you or plain any filled pasta.