Cook the lobster ravioli according to package instructions.

Meanwhile, heat oil in a large skillet over medium high heat. Add the bacon and fry until crispy. Transfer to a plate, keep aside. Drain some of the bacon fat, leaving about 1 tablespoon.

In the same skillet cook onion until translucent, then add the garlic and cook further until fragrant, about 30-40 seconds.

Add the spinach and stir until wilted, about 1 minute.

Season with salt, pepper and red chili flakes.

Reduce the heat to low and add the heavy cream and chicken stock.

Stir in the parmesan cheese. Cook until melted. Adjust seasoning.

Add the cooked ravioli and give a nice stir.

Garnish with basil leaves. Enjoy!