ravioli, pancetta & asparagus in basil cream sauce

How To Make ravioli, pancetta & asparagus in basil cream sauce

• 1

  Heat a skillet on medium-high heat and cook pancetta until crisp. When done, move to a paper towel-lined plate and gently pat dry with another paper towel. Crumble with your hands and set aside.
• 2

  In a small sauce pot, combine Neufchatel – vinegar and place on low heat. Let cheese melt and flavors simmer for about 5 minutes. Whisk every so often to ensure cheese is not sticking to bottom of pan. Taste and season with salt/pepper if needed.
• 3

  Meanwhile, bring a large pot of salted water to a boil. As this is heating, wash your asparagus. Trim off tough edges and then cut each spear into 3 – 4 pieces, depending on the size.
• 4

  Cook ravioli according to package instructions. Blanch asparagus in the same water. Since my ravioli only took ~ 3 minutes to cook, I threw the asparagus in at the same time. You do not want to cook asparagus more than 3 – 4 minutes or it will actually start to cook instead of “blanch”, so time this step wisely and according to your ravioli.
• 5

  Once ravioli is cooked and asparagus is blanched, drain in a large colander.
• 6

  Return ravioli and asparagus to large pot and toss with sauce. Sprinkle with pancetta crumbs and top with additional basil, if desired.
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