How to Make Spinach Ricotta Ravioli With Peas and Pancetta

Summery and fresh, this pasta won't leave you feeling heavy!

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How to Make Spinach Ricotta Ravioli With Peas and Pancetta Recipe
12 Steps
Ingredients
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In a small saucepan, boil peas and onions with 1 cup of water until tender. Let cool slightly and process in a blender or a food processor with the Parmesan cheese until smooth. Set aside.

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Sauté pancetta until lightly browned and set aside. Reserve some of the fat from the pancetta and lightly sauté the asparagus until they are tender crisp. Set aside.

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In a small pot, boil ravioli 3-4 minutes until al dente.

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Reheat pea mixture adding in some fresh peas. Add the pancetta to mixture.

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Once mixture is hot, spoon onto a plate. Layer ravioli on top. Drizzle on some more sauce and lay 2-3 asparagus spears on top. Garnish with extra Parmesan cheese.

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Enjoy!

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