'Nduja & Tomato Spinach & Ricotta Ravioli With Olive Bruschetta

Boil a kettle

Chop your cherry tomatoes in half then peel and slice most of your garlic (don't chop!) and set aside half a garlic clove per person for later

Chop your basil roughly and drain your mozzarella and tear the drained mozzarella into rough, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add 2/3 of the chopped cherry tomatoes (you'll use the rest later!) to the pan and cook for 2 min or until softened

Add your spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat

Cook the spinach & ricotta ravioli for 3-4 min or until cooked with a slight bite

Once done, drain the spinach & ricotta ravioli, reserving a cup of the starchy pasta water

Add the sliced garlic and 'Nduja (can't handle the heat? Go easy!) to the pan with the tomatoes

Cook for 3-4 min or until very fragrant, breaking up the 'Nduja with a wooden spoon as you go

While the 'Nduja cooks, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Rub the toasted ciabatta halves with the reserved garlic – this is your garlicky ciabatta

Combine the remaining chopped cherry tomatoes and torn mozzarella in a bowl with half the chopped basil (you'll use the rest later!)

Season with a pinch of salt and pepper and give everything a good mix up – this is your bruschetta mix

Add the remaining chopped basil to the pan with a small splash of reserved starchy pasta water and the drained spinach & ricotta ravioli

Give everything a gentle mix up until the pasta is coated in the sauce – this is your 'Nduja & cherry tomato sauce with spinach & ricotta ravioli