• Roughly chop celery and brown onion (see ingredients). 
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• 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 some pasta water(see ingredients). Set aside. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high 
heat. Cook diced bacon, onion and celery, breaking up with a spoon, until 
golden, 6-8 minutes.
• Add Aussie spice blend and cook until fragrant, 1 minute.
• Stir in light cooking cream and reserved pasta water until thickened, 
1-2 minutes.
• Remove pan from heat. Using a slotted spoon, add ravioli to the pan and add half 
the Parmesan cheese, gently tossing through the sauce. Season to taste with salt
and pepper. 

• Divide Nonna's bacon and pumpkin ravioli between bowls.
• Top with rocket leaves and garnish with remaining cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling Parmesan cheese 
over the rocket!