Food Trends, Tips & Recipes

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Home style Cheese Ravioli with Pancetta and Local Tomatoes

Serves 4

2 boxes Tony's Frozen Cheese Ravioli
1 tbsp olive oil
1 package sliced pancetta
1 tbsp chopped garlic
2 ripe home grown tomatoes-seeded and chopped
½-1 cup heavy cream
½-1 cup grated Parmesan Reggiano
Basil leaves
Garden salad
2 slices Italian Cream Cake

1. Bring a large pot of water to a boil and when boiling add a small amount of salt.

2 Heat the oil in a large skillet or sauté pan. When the oil is hot add the pancetta and cook until it starts to crisp. Add the garlic and cook briefly until you can smell the garlic toasting. Add the tomatoes and then reduce the heat so they simmer and do not fry. When most of the juices from the tomatoes have reduced; add the cream and stir to combine. Slowly add the parmesan cheese until you reach a thick but pourable consistency. Reduce the heat to low and set aside.

3. Add the ravioli to the boiling salted water and cook until just below al dente. About 4 minutes. Drain well and add to the sauce. Toss to coat.

4. Pour the pasta into a heated serving dish and garnish with the basil leaves. Serve the salad on the side of the pasta and the Italian cream cake for dessert.

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