• Boil a full kettle.
• Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
• Boil the ravioli, 3 mins.
• Once cooked, drain. Drizzle with oil and stir through.

• Heat a drizzle of oil in large frying pan. 
• Once hot, fry the chicken, 5-6 mins. 
• Add the peas, passata, red wine stock paste, mixed herbs, sugar, water (see pantry for both amounts) and half the chilli flakes to the frying pan.
• Stir and bring to the boil. Simmer, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Add the pasta to the sauce. Toss to coat.
• Stir in the cheese and butter (see pantry) until melted. Remove from the heat. Add a splash of water if it's too thick.

• Serve the ravioli in bowls.
• Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder).
• Serve the rocket alongside.
• Drizzle over the balsamic glaze.

Enjoy!