Wild Mushroom Ravioli with Broccoli Rabe, Pancetta and Lemon
PREP TIME: 15 min | COOK TIME: 15 min | READY IN: 30 min | YIELDS: 6 Servings
|3-9 oz pkg||Three Bridges Wild Mushroom Ravioli (5 per person)|
|3 tbsp||olive oil|
|1⁄2 cup||pancetta, diced|
|2 tbsp||shallots, minced|
|1 tbsp||clove garlic, minced|
|1⁄2 tsp||chili flakes|
|1⁄4 cup||white wine|
|3 cups||broccoli rabe, chopped & blanched until tender|
|1 tbsp||fresh lemon juice|
|salt and black pepper to taste|
- Bring a large pot of water to a boil. Cook ravioli according to instructions on package. Drain, toss with 1 tablespoon of olive oil, cover and keep warm.
- In a large skillet, heat the remaining 2 tablespoons of olive oil on medium heat and add the pancetta, reduce the heat to medium-low and cook the pancetta until slightly crispy. Add the garlic and shallots and sweat for another minute and then add the chili flakes and increase the heat to high.
- Deglaze the pan with wine and cook until the wine has evaporated. Add broccoli rabe, lemon and salt & pepper and remove from heat, and stir to incorporate. Return pan to the heat and toss in the ravioli. Stir to incorporate and turn heat off.
- Spoon ravioli onto the plate and top with the remaining vegetables and sauce. Serve and enjoy!