top of page

Roasted Pancetta Cream Sauce

detail wihite.png
detail wihite.png

Roasted Pancetta Cream Sauce



12 oz of Valicenti Potato & Leek Ravioli
1 cup light cream
4 oz pancetta
3 sprigs thyme
1-2 tbsp butter
2 tbsp slivered/sliced almonds, toasted


Preheat oven to 350.
Melt butter in a sauce pan over medium heat, then add cream and thyme. Stir frequently until thickened.
Place pancetta on a lined tray for 5-10 min (or until golden brown and crispy). Then, crumble and add to cream sauce.
Boil ravioli as package instructs, then strain and plate. Top with cream sauce and garnish with almonds.

Serves 2-3

bottom of page