Ravioli Pumpkin with Bacon and Mushrooms

Ingredients

630g bag fresh pumpkin and feta ravioli

2 tablespoons olive oil

1 onion, finely chopped

200g shortcut bacon rashers, chopped

200g punnet sliced mushrooms

290g jar ajvar relish

¾ cup pure cream

1 chicken stock cube (10g), crumbled

1 cup frozen peas

Grated parmesan, to serve

Method

• Cook pasta in a large saucepan of boiling, salted water for about 5 minutes, or until just tender. Drain. Return to pan. Cover to keep warm.
• Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion and bacon. Cook, stirring occasionally for about 5 minutes, or until onion is soft. 
• Add mushrooms to pan. Cook, stirring occasionally, for about 2 minutes, or until soft. 
• Add relish, cream, stock cube and ¾ cup water. Bring to boil. Gently boil, stirring occasionally, for 3 minutes. Add peas. Return to boil. Boil for a further 2 minutes. 
• Pour mushroom mixture over pasta in saucepan. Season with salt and pepper. Stir to combine. 
• Serve immediately with parmesan.