Ravioli with Bacon

This easy cheese-topped fresh pasta, vegetables and bacon dish is suitable for lunch or dinner. Recipe can be made 1 day ahead; keep, covered, in refrigerator. Serves 4.

Ingredients:

8 ounces (250 g) green beans, chopped
2 zucchini, chopped
2 sticks celery, chopped
1 red capsicum (pepper), chopped
6 bacon rashers, chopped
8 ounce (250 g) fresh ravioli
1 tablespoon redcurrant jelly
1 ounce (30 g) butter
1 tablespoon oil
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese

Method:

1. Boil, steam or microwave beans, zucchini, celery and capsicum until tender. Add bacon to small frying pan, stir over medium heat until golden brown and crispy; drain on absorbent paper.
2. Add ravioli to large saucepan of boiling water, boil, uncovered, for about 12 minutes or until tender; drain.
3. Combine jelly, butter, oil and parsley in large saucepan, stir over medium heat (or microwave on High for 1 minute) until jelly is melted, add vegetables and ravioli, reheat gently. Serve sprinkled with cheese.