Ravioli, Pancetta & Asparagus in Basil Cream Sauce

Lindsay V

By
@SchnoodleSoup

Dress up frozen ravioli with a homemade sauce that takes your weeknight from blah to gourmet...

Hungry for more? Visit my blog, schnoodlesoup.com, for recipes, a daily laugh, and a ridiculously cute pup!


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Comments:

Serves:

2

Prep:

5 Min

Cook:

5 Min

Ingredients

14
frozen ravioli (or the serving size for 2, as based on your package)
1/2 c
neufchatel cheese
1/2 c
chicken broth
1/4 c
fresh basil, chopped
1 tsp
minced garlic
pinch of minced onion
pinch of crushed red pepper
1 tsp
white vinegar
6 slice
pancetta
8 - 10
asparagus, wooded ends removed and then chopped
s & p

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pasta
Other Tag: Quick & Easy