Three Cheese Ravioli with Pancetta and Broccoli
5 minutesPrep Time
10 minutesCooking Time
2Servings
Shop Ingredients
Makes 2 servings325 g packet of 25° South Victorian Three Cheese Ravioli
200 g pancetta or speck, cut into lardons (thick matchsticks)Sorry this product is not available at your store
2 cloves garlic, chopped
250 g broccoli cut into small florets
20 g parmesan cheese, freshly grated
A splash of Australian Chardonnay
1/2 cup cream
Directions
- Bring a large pan of water to boil and heat a large frypan.
- Add pancetta to hot frypan and sauté until caramelised at the edges. Reduce heat and add garlic, cook for 30 seconds until tender. Add wine and a minute later add cream. Simmer to reduce and thicken. Season to taste with salt and a very generous amount of freshly cracked black pepper.
- Meanwhile, add ravioli to boiling water and cook for two minutes. Add broccoli for the last minute of cooking time.
- Drain ravioli and broccoli and add to frypan along with parmesan cheese. Toss to coat with the sauce. Serve with an extra flourish of cracked black pepper.