• Boil the kettle. Fill a medium saucepan with the boiling water and place over high heat. • Cook pumpkin & roasted onion ravioli in boiling water, until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), drain and return to saucepan. • Meanwhile, drain slow-cooked chicken breast. Transfer to a bowl, then roughly shred. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to medium. Add light cooking cream, basil pesto, herb & mushroom seasoning, shredded chicken, cooked ravioli and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Roughly chop semi-dried tomatoes. • In a medium bowl, combine rocket leaves, tomatoes and a drizzle of vinegar and olive oil. Season to taste.

• Divide creamy pesto chicken and bacon pumpkin ravioli between bowls. • Top with Parmesan cheese. • Serve with semi-dried tomato and rocket salad. Enjoy!