Tuesday, November 13, 2012

Cheese Ravioli with Pancetta and Broccoli Cream Sauce

We made this pasta dish after making our version of the spicy sausage and chicken pasta over at Beyer Beware. Instead of sausage and chicken, we used pancetta and broccoli with cheese raviolis. It was great, and reheated very well.
Cook the pancetta to render the fat, then add the peppers and onions. A little butter or olive oil (or a mix) can be added if the pancetta is not rendering enough fat.

Cook the ravioli according to the package directions.
Once the onions and peppers are done, remove them from the pan and drain off most of the remaining grease. Deglaze the pan with broth and cook the broccoli in the broth.

When the broccoli is tender and bright green, add the half and half and spices and let the sauce thicken.
When the sauce is done, return the pancetta and pepper/onion mixture to the pan.
Stir it around to warm everything and them mix with the cooked pasta.


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