630g bag fresh pumpkin and feta ravioli
2 tablespoons olive oil
1 onion, finely chopped
200g shortcut bacon rashers, chopped
200g punnet sliced mushrooms
290g jar ajvar relish
¾ cup pure cream
1 chicken stock cube (10g), crumbled
1 cup frozen peas
Grated parmesan, to serve
Cook pasta in a large saucepan of boiling, salted water for about 5 minutes, or until just tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion and bacon. Cook, stirring occasionally for about 5 minutes, or until onion is soft.
Add mushrooms to pan. Cook, stirring occasionally, for about 2 minutes, or until soft.
Add relish, cream, stock cube and ¾ cup water. Bring to boil. Gently boil, stirring occasionally, for 3 minutes. Add peas. Return to boil. Boil for a further 2 minutes.
Pour mushroom mixture over pasta in saucepan. Season with salt and pepper. Stir to combine.
Serve immediately with parmesan.
TIP! Ajvar relish is a roasted pepper and eggplant paprika relish available from major supermarkets. Ravioli can be replaced with other types of filled pasta.