Name: Pea and sundried tomato ravioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 100 g peas frozen; 100 g bacon julienned; 50 g sun-dried tomatoes in oil, drained; 1 cup cream; fresh thyme; lemon squeeze; sea salt and freshly ground black pepper; parmesan cheese to serve; 300 g pasta ravioli, cooked; fresh basil to garnish

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Ingredients (10)

100 g	peas — frozen
100 g	bacon — julienned
50 g	sun-dried tomatoes — in oil, drained
1 cup	cream
	fresh thyme
	lemon — squeeze
	sea salt and freshly ground black pepper
	parmesan cheese — to serve
300 g	pasta — ravioli, cooked
	fresh basil — to garnish

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Method:

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.

To assemble:
Toss the cooked ravioli with the sauce.

To serve:
Divide ravioli up between 4 serving plates and scatter with Parmesan cheese and garnish with fresh basil.

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