We're all for taking a simple pasta to dizzying new heights with the scattering of a bacon-laced crumb. And, yeah, these pillows of spinach and feta would be great just served with this speedy pan sauce, but trust the process and go for the addition of a golden, pan-fried breadcrumb. You'll see what we mean.
Bring a medium saucepan of salted water to the boil in preparation for step 3. Cut bacon into 1cm pieces. Heat 2 teaspoons olive oil in a frypan over medium-high heat. Add bacon and cook, stirring, for 2–3 minutes or until crisp. Add panko breadcrumbs, and cook, stirring, for a further 3 minutes or until crumb is golden and crisp. Transfer to a bowl and set aside until ready to serve.
Peel and thinly slice eschalot. Peel and crush garlic. Halve cherry tomatoes. Snap woody ends from asparagus and discard. Slice asparagus into 1cm pieces.
Add ravioli to boiling water, reduce heat to medium and simmer for 2 minutes. Add asparagus and cook for a further 1 minute or until asparagus and ravioli are tender. Drain well, reserving 125ml (½ cup) pasta cooking water.
Heat 2 teaspoons olive oil in a frypan over medium-high heat. Add eschalot and cook for 1–2 minutes or until softened. Add garlic, cherry tomatoes, salt and pepper, and cook for a further 2–3 minutes or until tomatoes are blistered.
Add reserved cooking water to frypan with tomatoes and simmer for 1–2 minutes or until thickened slightly. Add ravioli, asparagus and ½ the parmesan and stir to coat in sauce.
Place spinach leaves, remaining oil and red wine vinegar in a bowl with salt and pepper and toss to combine. Divide ravioli between bowls and sprinkle with bacon crumb and remaining parmesan. Serve with spinach salad.