Quick Rosemary, Sumac and Lamb Ragu with Ravioli

Bring a saucepan of salted water to the boil in preparation for step 4. Meanwhile, heat ½ the oil in a frypan over medium-high heat. Add lamb mince, salt and pepper and cook, breaking up any lumps with a spoon, for 6–7 minutes or until caramelised and golden brown. While lamb is cooking, continue with step 2.

Peel and thinly slice eschalot. Coarsely grate zucchini using a box grater. Pick rosemary leaves from their stems and finely chop. Add eschalot, rosemary and sumac to lamb mince and cook for 1–2 minutes or until zucchini has softened.

Add tomatoes to pan with 125ml (½ cup) water and bring to a simmer. Reduce heat to medium and cook for 2–3 minutes or until fragrant and slightly reduced. While sauce is cooking, continue with step 4.

Add ravioli to the saucepan of boiling water and reduce heat to medium. Cook for 3 minutes or until ravioli has floated to the surface and is cooked through. Drain well, reserving 40ml (2 tablespoons) pasta cooking water.

Place rocket, ½ the parmesan, remaining olive oil and red wine vinegar in a serving bowl with salt and pepper and toss to combine.

Add ravioli to pan with ragu and reserved pasta cooking water and toss to warm through. Divide between bowls, sprinkle with remaining parmesan and serve with salad.