No. 1 Creamy Spinach and Ricotta Ravioli

Bring a large saucepan of salted water to the boil for the ravioli. Finely chop the onion. Put the sunflower seeds in a medium deep frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan and reserve the pan.

Cook the ravioli in the pan of boiling water for 3 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the ravioli.

Meanwhile, heat 2 tsp olive oil in the reserved pan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the Tuscan seasoning and tomato paste and cook, stirring, for 1 min or until fragrant.

Stir the reserved cooking water and half the cream* into the sauce and cook for 2-3 mins until slightly thickened. Add the ravioli (see Kitchen 101) and gently stir to coat. Remove from the heat. Taste, then season with salt and pepper.

Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and sunflower seeds and toss to coat. Divide the ravioli among bowls, serve with the salad and enjoy!

Handle the cooked ravioli with love and care to ensure they don't break up or burst open.