Mushroom Ravioli with Chicken and Pancetta

1. 1

   Boil the ravioli according to the package directions.

2. 2

   Save a cup of the pasta water once your ravioli has finished cooking.

3. 3

   Then drain the pasta and set aside.

4. 4

   In a skillet over medium heat cook the pancetta until crispy.

5. 5

   Add the cooked chicken and the tomatoes.

6. 6

   Stir in the pesto with 1/4 cup of the pasta water to create a sauce.

7. 7

   Add more water if needed.

8. 8

   Stir in the drained ravioli and stir to coat.

9. 9

   Sprinkle each plate with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.