Five Cheese Ravioli & Crispy Pancetta
with Spring Vegetables & Lemon Cream Sauce
Ingredients
- 1 Diced Pancetta
- 1/2 oz Five Cheese Ravioli
- 6 oz Asparagus
- 4 oz Sugar Snap Peas
- 2 Garlic Scapes
- 1 Shallot
- 1 bunch Mint
- 1 Lemon
- 1 oz Salted Butter
- 1/4 cup Grated Parmesan
- 1/2 cup Cream
- 2 tbsp Mascarpone
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 tsp Crushed Red Pepper Flakes
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 2 cloves of garlic. Using a zester or the small side of a box grater, finely grate the garlic into a paste. If you don't have a zester, use the side of your knife to mince the garlic to a paste, then season with salt. Thinly slice the scallion.
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Cook the ravioli
Add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until they float to the surface. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.
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Make the lemon breadcrumbs
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Add the lemon zest and cook, stirring constantly, 15 to 30 seconds, or until fragrant. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
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Cook the pancetta
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
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Cook the vegetable & sauce
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped pepper and asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the garlic paste. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cooked pancetta, cooked ravioli, reserved pasta cooking water (shaking the bottle before each use), butter, and half the parmesan. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
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Finish the ravioli & serve your dish
Turn off the heat. Taste, then season with salt and pepper if desired. Add the juice of 2 lemon wedges; stir to combine. Serve the finished ravioli garnished with the lemon breadcrumbs and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!
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