Asparagus & Mozzarella Ravioli with Pancetta & Peas
The ultimate comfort dish. A beautifully creamy cheese sauce to balance the freshness of the peas and asparagus.
The best thing about this dish is the creamy sauce which makes this dish feel a little indulgent - perfect after a long day or week!
1 tbsp olive oil
100g cubed pancetta
100ml double cream
25g freshly grated Parmagiano Reggiano
250g pack Dell’Ugo Asparagus & Mozzarella Ravioli (Buy now)
100g fresh or frozen peas
100g asparagus spears
Freshly ground black pepper
Heat the oil in a frying pan over a medium heat, add the pancetta and cook for 2-3 minutes until crispy. Stir in the cream and most of the Parmesan.
Meanwhile, bring a pan of water to the boil, add the pasta, peas and asparagus spears, and cook for 3 minutes. Drain reserving some of the pasta water.
Gently stir the pasta, peas and asparagus into the cream, adding a little of the pasta water to loosen if needed.
Divide between 2 bowls and serve with the remaining Parmesan and a good grind of black pepper.