Tossing all the guaranteed winners into one bowl, this cauliflower pasta is a veritable cupid's bow of a weeknight dinner. It aims straight for the heart with softness from the ravioli laden with creaminess, cheesiness and saltiness. It's real love, real fast.
Peel and thinly slice eschalot. Peel and crush garlic. Cut bacon into 1cm pieces. Remove core and slice cauliflower into thin pieces.
Heat ½ the oil in a frypan over medium-high heat. Add bacon, eschalot and a pinch of salt and pepper and cook, stirring frequently, for 3–4 minutes or until golden. Add garlic and cook for 1 minute or until fragrant.
Once eschalot is softened, add cauliflower, cream and 40ml (2 tablespoons) water. Cover with a lid and steam for 4–5 minutes or until cauliflower is tender but retains some bite.
Add ravioli to a saucepan of boiling water and reduce heat to medium. Simmer for 3 minutes or until ravioli is tender. Drain well, reserving 40ml (2 tablespoons) pasta cooking water. While ravioli is cooking, continue with step 5.
Place salad leaves, remaining olive oil, red wine vinegar, salt and pepper in a bowl and toss to combine.
Rinse and roughly chop parsley. Add ravioli, reserved pasta water, most of the parmesan and most of the parsley to sauce and stir to warm through. Divide ravioli between bowls and top with remaining parsley and parmesan. Serve with salad.