Ravioli with Pancetta, Asparagus, and Breadcrumbs
Recipe - Hastings
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
Rana 5 Cheese Tortellini Family Size Refrigerated Pasta, 20 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$8.29$0.41/oz
Fiorucci Pancetta, Antipasti, Diced, 4 Ounce
$5.99 was $6.99$1.50/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Fresh Asparagus, 1 Pound
$2.99 avg/ea was $5.99 avg/ea$2.99/lb
Swanson® Chicken Stock, 32 Ounce
$2.00 was $3.49$0.06/oz
Essential Everyday Parmesan/Asiago/Romano Cup, 5 Ounce
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$3.99$0.80/oz
Progresso Bread Crumbs, Crispy, Plain, Panko, 8 Ounce
$2.49 was $2.99$0.31/oz
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.