|100 g||peas — frozen|
|100 g||bacon — julienned|
|50 g||sun-dried tomatoes — in oil, drained|
|lemon — squeeze|
|sea salt and freshly ground black pepper|
|parmesan cheese — to serve|
|300 g||pasta — ravioli, cooked|
|fresh basil — to garnish|
Place the peas in a bowl, pour over boiling water and allow to stand for 5 minutes, drain and set aside.
Heat a frying pan, toss in the bacon and fry until almost crispy, drain off the oil. Add the tomatoes, and cook for another minutes, pour in the cream and simmer gently for 3 minutes, add the peas and fresh thyme and season well, add a squeeze of lemon, and stir well to combine.
Toss the cooked ravioli with the sauce.
Divide ravioli up between 4 serving plates and scatter with Parmesan cheese and garnish with fresh basil.