Bacon seems to be going into everything these days from dinners to desserts. But instead of bacon, why not try some pancetta? You’ll get the same smokey flavor without all the hassle.
Ravioli are an easy pasta dish to throw together when you’re in a rush during the week. But what makes this dish extra special is Giada De Laurentiis’ suggestion of adding pancetta and peas. The smokey flavor from the pancetta coupled with the tiny ravioli mean that you don’t need a thick rich sauce to make this a guaranteed winner for tiny mouths. And the fresh peas mean that those same little mouths will get the vegetables their little bodies need.
Mini ravioli with pancetta and peas
- 1 pound bag of frozen mini ravioli
- 1 tablespoon olive oil
- 4 ounces pancetta
- 2 shallots, minced
- 1/2 cup chicken stock
- 1 cup sugar snap peas, chopped
- 1/2 cup frozen petite peas
- 1/2 cup Parmesan cheese, shredded
- Salt and pepper to taste
- Cook the ravioli according to the package directions, drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring frequently, until crisp, about six minutes. Using a slotted spoon, remove the pancetta from the pan and drain on a paper towel. Add the shallots and cook until tender, about three minutes. Add the chicken stock. Using a wooden spoon, scrape up all the browned bits and let simmer for two minutes.
- Stir in the sugar snap peas, pasta, pancetta, frozen peas, cheese, salt and pepper and cook until warmed through, about two minutes. Serve immediately.
Other pancetta recipes
Baked brie with cranberry sauce, pancetta and spiced pecans
Parsley and pancetta salad
White bean and pancetta pizza