Sweet Corn Ravioli With Pancetta and Peas
User Reviews
5
2 reviews
Excellent
Sweet Corn Ravioli With Pancetta and Peas
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This sweet corn ravioli with pancetta and peas makes a quick and easy weeknight meal. It's simple, delicious and bursting with flavor.
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Ingredients
- 8 oz ravioli or your preferred ravioli, Trader Joe's Sweet Corn or any ravioli
- 2 tbsp butter
- 1 cup sweet corn fresh or drained and rinsed canned
- 1 cup pancetta chopped, or bacon
- 10 oz peas frozen, bag
- salt to taste
- black pepper to taste
- basil for garnishing, fresh leaves
For homemade alfredo sauce
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tbsp garlic powder or 2-3 garlic cloves, minced
- 2 cups heavy cream
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
- 1 pinch nutmeg
- ½ cup Parmesan Cheese grated
- 1 cup mozzarella cheese shredded
Instructions
- Saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate
- Heat up corn and peas and add about 1 tablespoon of butter, salt and pepper to each (you can heat these up together and then add in the pancetta in a large bowl).
- Meanwhile, cook ravioli according to package directions and begin preparing the Alfredo sauce.
- Place ravioli on serving plates and spoon sauce over. Top with the pancetta, corn and peas mixture.
- Garnish with fresh basil leaves.
For homemade alfredo sauce
- Melt butter in medium saucepan with olive oil over medium/low heat.
- Add the garlic, cream, Italian seasoning, salt, pepper and a pinch of nutmeg. Bring mixture to a simmer, stirring often.
- Add the Parmesan cheese and simmer sauce for about 8 minutes or until sauce has thickened and is smooth.
- When sauce has thickened add the Mozzarella cheese and stir until smooth, stirring frequently with a whisk.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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