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). 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and season with salt and pepper. Stir fry for 1 min. 

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

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

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

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

Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

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

Gently stir the cooked ravioli 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!