Bring a large saucepan of water to the boil with 1/2 tsp salt for the ravioli.

Peel and grate the garlic (or use a garlic press). 

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the diced chicken and courgette and cook, 5-6 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then transfer the courgette to a bowl. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, add the ravioli to the water and bring back to the boil.

Cook until tender, 3 mins. Once cooked, drain in a colander.

Drizzle with oil and gently stir through to stop it sticking together.

Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and cook for 1 min.

Add the tomato puree, creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.

Bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and hard Italian style cheese until melted. 

Gently stir the cooked ravioli and charred courgette into the sauce. Season with salt and pepper. Add a splash of water if needed. 

Share the creamy Cajun ravioli between your bowls. 

Top with the rocket leaves. Drizzle with the balsamic glaze to finish.

Enjoy!