ravioli, pancetta & asparagus in basil cream sauce

★★★★★ 2 Reviews
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By Lindsay V
from Southeastern, MA

Dress up frozen ravioli with a homemade sauce that takes your weeknight from blah to gourmet... Hungry for more? Visit my blog, http://schnoodlesoup.com, for recipes, a daily laugh, and a ridiculously cute pup!

★★★★★ 2 Reviews
serves 2
prep time 5 Min
cook time 5 Min

Ingredients For ravioli, pancetta & asparagus in basil cream sauce

  • 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
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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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