Ravioli, Pancetta & Asparagus in Basil Cream Sauce
By
Lindsay V
@SchnoodleSoup
1
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!
Hungry for more? Visit my blog, schnoodlesoup.com, for recipes, a daily laugh, and a ridiculously cute pup!
Ingredients
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14frozen ravioli (or the serving size for 2, as based on your package)
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1/2 cneufchatel cheese
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1/2 cchicken broth
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1/4 cfresh basil, chopped
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1 tspminced garlic
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·pinch of minced onion
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·pinch of crushed red pepper
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1 tspwhite vinegar
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6 slicepancetta
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8 - 10asparagus, wooded ends removed and then chopped
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·s & p
How to Make Ravioli, Pancetta & Asparagus in Basil Cream Sauce
- 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.
- 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.
- 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.
- 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.
- Once ravioli is cooked and asparagus is blanched, drain in a large colander.
- Return ravioli and asparagus to large pot and toss with sauce. Sprinkle with pancetta crumbs and top with additional basil, if desired.
