Ravioli with Pancetta, Asparagus, and BreadcrumbsRavioli with Pancetta, Asparagus, and Breadcrumbs
Ravioli with Pancetta, Asparagus, and Breadcrumbs
Ravioli with Pancetta, Asparagus, and Breadcrumbs
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Recipe - Baxter
Ravioli with Pancetta, Asparagus, and Breadcrumbs recipe
Ravioli with Pancetta, Asparagus, and Breadcrumbs
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
One 20-ounce package Giovanni Rana 5 Cheese Ravioli
8 ounces chopped pancetta or bacon
1/4 cup extra virgin olive oil
1 lb thin asparagus spears, trimmed and cut into 2-inch pieces
1 cup chicken stock
2 cup finely shredded Pecorino Romano cheese, plus more for garnishing
Toasted breadcrumbs
Directions
  1. Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Ravioli. Heat the oil in a very large skillet over medium-high heat.
  2. Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Ravioli, and drain, reserving ½ cup of the pasta cooking water.
  3. Return the pancetta to the pan, add the drained Ravioli and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
One 20-ounce package Giovanni Rana 5 Cheese Ravioli
Rana Tortellini, 5 Cheese, Family Size
Rana Tortellini, 5 Cheese, Family Size, 20 Ounce
Buy 5 Or More $1 off Each
$7.99 was $8.29$0.40/oz
8 ounces chopped pancetta or bacon
Fiorucci Pancetta, Antipasti, Diced
Fiorucci Pancetta, Antipasti, Diced, 4 Ounce
$6.99$1.75/oz
1/4 cup extra virgin olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
1 lb thin asparagus spears, trimmed and cut into 2-inch pieces
Fresh Asparagus
Fresh Asparagus, 1 Pound
$4.99 avg/ea was $5.99 avg/ea$4.99/lb
1 cup chicken stock
Swanson® Chicken Stock
Swanson® Chicken Stock, 32 Ounce
$2.49 was $3.49$0.08/oz
2 cup finely shredded Pecorino Romano cheese, plus more for garnishing
Essential Everyday Parmesan/Asiago/Romano Cup
Essential Everyday Parmesan/Asiago/Romano Cup, 5 Ounce
$3.99$0.80/oz
Toasted breadcrumbs
Progresso Bread Crumbs, Crispy, Plain, Panko
Progresso Bread Crumbs, Crispy, Plain, Panko, 8 Ounce
$2.49 was $2.99$0.31/oz

Directions

  1. Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Ravioli. Heat the oil in a very large skillet over medium-high heat.
  2. Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Ravioli, and drain, reserving ½ cup of the pasta cooking water.
  3. Return the pancetta to the pan, add the drained Ravioli and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.