Ravioli with Pancetta and Asparagus in a Basil Cream Sauce Recipe

Name: Ravioli with Pancetta and Asparagus in a Basil Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices Pancetta; 14 whole Frozen Cheese Ravioli; 10 Asparagus Spears, Trimmed; Fresh Basil, For Garnish (optional); 1/2 cups Neufchatel Cheese; 1/2 cups Chicken Broth; 1/4 cups Fresh Basil, Chopped; 1 teaspoon Minced Garlic; 1/2 teaspoons Minced Onion; 1/4 teaspoons Crushed Red Pepper; 1 Tablespoon Parmesan Cheese; 1/2 teaspoons White Vinegar

Servings: persons

6 slices Pancetta
14 whole Frozen Cheese Ravioli
10 Asparagus Spears, Trimmed
Fresh Basil, For Garnish (optional)
1/2 cups Neufchatel Cheese
1/2 cups Chicken Broth
1/4 cups Fresh Basil, Chopped
1 teaspoon Minced Garlic
1/2 teaspoons Minced Onion
1/4 teaspoons Crushed Red Pepper
1 Tablespoon Parmesan Cheese
1/2 teaspoons White Vinegar

1
Heat a skillet on medium-high heat and cook pancetta until crisp.
2
When done, move to a paper towel-lined plate and gently pat dry with another paper towel.
3
Crumble with your hands and set aside.
4
In a small sauce pot, combine the sauce ingredients and place on low heat.
5
Let cheese melt and flavors simmer for about 5 minutes.
6
Whisk every so often to ensure cheese is not sticking to the bottom of the pan.
7
Taste and season with salt and pepper if needed.
8
Meanwhile, bring a large pot of salted water to a boil.
9
As this is heating, wash your asparagus.
10
Trim off tough edges and then cut each spear into 3 to 4 pieces, depending on the size.
11
Cook ravioli according to package instructions.
12
Blanch asparagus in the same water.
13
Since my ravioli only took about 3 minutes to cook, I threw the asparagus in at the same time.
14
You do not want to cook asparagus more than 3 to 4 minutes or it will actually start to cook instead of blanch, so time this step wisely and according to your ravioli.
15
Once ravioli is cooked and asparagus is blanched, drain in a large colander.
16
Return ravioli and asparagus to the large pot and toss with sauce.
17
Sprinkle with pancetta crumbs and top with additional basil, if desired.

1585

kcal

Calories

123

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 slices Pancetta, 14 whole Frozen Cheese Ravioli, 10 Asparagus Spears, Trimmed, Fresh Basil, For Garnish (optional), and more.

Yes, Ravioli with Pancetta and Asparagus in a Basil Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli with Pancetta and Asparagus in a Basil Cream Sauce

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