1 tbsp olive oil, plus extra for drizzling
75g pancetta cubes
8 radish, sliced
2 generous handfuls rocket
Salt and freshly ground black pepper
2 tbsp toasted pine nuts
Heat the olive oil in a frying pan and add the pancetta. Cook for 3-4 mins until browned, then add the radish and cook for 2-3 more mins.
At this point, place the Giovanni Rana Italian Indulgence Crumbly Ricotta, Shredded Spinach and Mascarpone Ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
Add the rocket to the pancetta and radish and toss together until the rocket begins to wilt. Drain the ravioli thoroughly and toss with the pancetta mixture.
Share between 2 warmed serving plates, season with black pepper and serve, sprinkled with the toasted pine nuts.