Ravioli with Pancetta, Asparagus, and Breadcrumbs
Recipe - Inver Grove Heights Wine & Spirits
Ravioli with Pancetta, Asparagus, and Breadcrumbs
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
One 20-ounce package Giovanni Rana 5 Cheese Ravioli
8 ounces chopped pancetta or bacon
1/4 cup extra virgin olive oil
1 lb thin asparagus spears, trimmed and cut into 2-inch pieces
1 cup chicken stock
2 cup finely shredded Pecorino Romano cheese, plus more for garnishing
Toasted breadcrumbs
Directions
- Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Ravioli. Heat the oil in a very large skillet over medium-high heat.
- Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Ravioli, and drain, reserving ½ cup of the pasta cooking water.
- Return the pancetta to the pan, add the drained Ravioli and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Ravioli. Heat the oil in a very large skillet over medium-high heat.
- Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Ravioli, and drain, reserving ½ cup of the pasta cooking water.
- Return the pancetta to the pan, add the drained Ravioli and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.