Parmesan & Black Pepper Ravioli with Asparagus Tips, Pancetta and Saffron
nutritional facts
Ready in
25
mins
Preparation
10
mins
Serves
4
people
Ingredients:
1 package BUITONI Refrigerated Parmesan & Black Pepper Ravioli (9 oz.)
8 skinny asparagus spears
2 cups water
1/2 teaspoon saffron threads
2 tablespoons extra virgin olive oil
1/4 cup chopped pancetta
1/2 onion
Fresh flat leaf parsley
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% |