Stacks on for comforting flavours over here. We start with a base layer of pan-fried bacon and mushroom, add pillowy-soft ravioli, then stir through some extra lusciousness with crème fraîche and top it off with parmesan. It's a one-way ticket to cosy town, offset by a fresh side salad for balance.
Bring a saucepan of cold, salted water to the boil in preparation for step 3. Peel and thinly slice eschalot. Slice mushrooms. Peel and crush garlic. Cut bacon into 1cm pieces.
Heat ½ the oil in a frypan over medium-high heat. Add bacon and cook, stirring frequently, for 3–4 minutes or until golden brown. Add mushroom, eschalot, garlic and a pinch of salt and pepper and cook for a further 4–5 minutes or until softened. While bacon and mushroom is cooking, continue with step 3.
Once saucepan of water is boiling add ravioli, reduce heat to medium and simmer for 3 minutes or until ravioli is tender. Drain well, reserving 3⁄4 cup (180ml) pasta cooking water.
Add crème fraîche to frypan with reserved pasta cooking water. Bring to a simmer and cook for 1–2 minutes or until thickened slightly.
Add ravioli and baby spinach leaves to frypan and cook for 1 minute or until ravioli is coated in sauce and spinach has wilted.
Place salad leaves, remaining oil, white wine vinegar, salt and pepper in a bowl and toss to combine. Divide ravioli and sauce between bowls and sprinkle with parmesan. Serve with salad.