Vegetable and bacon ravioli

Step 1

To make the sauce, heat the oil in a small saucepan over medium heat. Cook the onion and garlic, stirring, for 2-3 minutes or until soft. Add the tomato, sugar and stock powder. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the sauce thickens slightly. Stir in the basil. Season with salt and pepper.

Step 2

Heat the oil in a large frying pan. Cook the pumpkin, zucchini, carrot, onion and bacon, stirring often, for 5 minutes or until soft. Use a stick blender to blend until the mixture is thick and smooth. Stir in the shredded parmesan. Season with salt and pepper.

Step 3

Meanwhile, place the gow gee wrappers, in a single layer, on a clean work surface. Place 1 teaspoon of bacon mixture in the centre of each wrapper. Brush the edges with water. Fold in half to enclose the filling, pressing to remove any air bubbles and seal the edges.

Step 4

Bring a large saucepan of water to the boil over high heat. Add the ravioli, 1 at a time, to the water. Cook for 5 minutes or until the ravioli float to the top. Cook for a further 2 minutes or until tender.

Step 5

Divide the ravioli among serving dishes. Top with the sauce, shaved parmesan and basil leaves.