• Preheat oven to 240°C/220°C fan-forced.
• Roughly chop capsicum. Slice brown onion into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and 
toss to coat. Roast until tender, 20-25 minutes.
• In the last 5 minutes, sprinkle over diced bacon and roast until golden. 

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• While bacon is roasting, boil the kettle.
• Pour boiled water from the kettle into a large saucepan over high heat.
• Bring to the boil, add pumpkin & roasted onion ravioli and cook until 
‘al dente’, 3 minutes.
• Reserve pasta water(see ingredients). Drain ravioli and return to saucepan. 

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

• Once veggies are done, return saucepan to medium-high heat.
• Add roasted bacon veggies, tomato sugo and the reserved pasta water, 
stirring until heated through and well combined, 1-2 minutes. Season to 
taste with salt and pepper.

• Divide bacon and sugo pumpkin ravioli between bowls.
• Top with rocket leaves (see ingredients), Parmesan cheese and a drizzle of 
olive oil. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese.