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Sweet Corn Ravioli With Pancetta and Peas

This sweet corn ravioli with pancetta and peas makes a quick and easy weeknight meal. It's simple, delicious and bursting with flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Lunch , Dinner
Cuisine: Italian , American

Ingredients

  • 8 oz Trader Joe's Sweet Corn Ravioli (or any ravioli you'd like!) or your preferred ravioli
  • 2 tbsp butter
  • 1 cup fresh sweet corn or drained and rinsed canned corn
  • 1 cup pancetta or bacon chopped
  • 10 oz bag frozen peas
  • salt and pepper to taste
  • fresh basil leaves for garnishing
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 and pepper to taste
  • 1 pinch nutmeg
  • ½ cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese

Instructions

    Cup of Yum
  1. Saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate
  2. 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). 
  3. Meanwhile, cook ravioli according to package directions and begin preparing the Alfredo sauce.
  4. Place ravioli on serving plates and spoon sauce over. Top with the pancetta, corn and peas mixture. 
  5. Garnish with fresh basil leaves. 
For homemade alfredo sauce
    Cup of Yum
  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, Italian seasoning, salt, pepper and a pinch of nutmeg. Bring mixture to a simmer, stirring often.
  3. Add the Parmesan cheese and simmer sauce for about 8 minutes or until sauce has thickened and is smooth.
  4. When sauce has thickened add the Mozzarella cheese and stir until smooth, stirring frequently with a whisk.