
Parmesan & Black Pepper Ravioli with Asparagus Tips, Pancetta and Saffron
nutritional facts
Ready in
25
mins
Preparation
10
mins
Serves
4
people
Directions:
PREPARE pasta according to package directions.BREAK the asparagus spears in half; save the bottom parts to make a broth. Slice the top parts of the spears into bite-size pieces.
PLACE bottom parts of the asparagus spears and water in medium saucepan; bring to a boil and then add saffron. Reduce heat to low.
HEAT oil in large skillet over medium-high heat; add asparagus tips (top parts of the spears), pancetta and onion. Cook until pancetta renders its fat and onion is golden. Stir in 1 cup of asparagus-saffron broth; heat through, scraping up brown bits from the pan.
ADD pasta to skillet; stir to coat. If desired, add additional asparagus broth. Season with salt and ground black pepper. Top with parsley.
https://prod.buitoni.com/pasta-recipes/147146/parmesan-black-pepper-ravioli-asparagus-tips-pancetta-and-saffron
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Parmesan & Black Pepper Ravioli with Asparagus Tips, Pancetta and Saffron
Nutritional Information
Calories 290 | |
Calories from Fat 150 | |
Total Fat 16g | 25% |
Saturated Fat 6g | 28 % |
Cholesterol 40mg | 13 % |
Sodium 550mg | 23 % |
Carbohydrate 27g | 9 % |
Dietary Fiber 3g | 10 % |
Sugars 4g | |
Protein 10g | |
Vitamin A | 10% |
Vitamin C | 8% |
Calcium | 15% |
Iron | 8% |