1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Heat the oil in a saucepan, add the garlic and shallot, cook gently to soften. Add the slivered almonds and allow to cook till lightly golden.
  3. Pour the verjuice into the saucepan, add the thyme and bring to a slow simmer to infuse.
  4. Remove the thyme; add the cream and season, then blend (using a stick blender) to make a smooth sauce.
  5. To make the guacamole, roughly mash the avocado with a fork, stir through the spring onion, parsley, lime juice and zest, then season to taste. Toss the ravioli through the sauce, serve in bowls and top with a generous dollop of guacamole

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