Ingredients

• Pumpkin ravioli – 325g
• Gotzinger’s American Rindless Bacon (cut into 2cm slices) – 200g
• Walnuts (roughly chopped) – 80g
• Shallot (fine diced) - 1
• Sage leaves – 5
• Salt – to season

Method

1. Put a large pot of seasoned water on the stove and bring to the boil.
2. In a large pan, fry off the bacon till slightly coloured, then add the shallots.
3. Once the water is boiled, cook the ravioli in the water for about 4-5 minutes or according to cooking time on the packet.
4. Add the walnuts and sage leaves to the pan with bacon and toss together, allow for the sauce mixture to cook for about 4 minutes or until the pasta is ready.
5. Before draining the ravioli, reserve 1 cup of the pasta water.
6. Drain the pasta and add it to the pan with the bacon sauce.
7. Pour about ½ a cup of the water to ravioli and allow to simmer until the sauce thickens – add extra liquid if it becomes too dry.
   Toss all together to ensure the ravioli is coated, then serve.