Cheese Raviolini with Ramps, Wild Mushrooms, Spring Peas & Pancetta
By July 24, 2012Published:
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
- 1 tablespoon Olive Oil
- 4 ounces pancetta sliced into 1/4 inch thick strips
- 3/4 cup ramps bulbs and stems up to the pink part, thinly sliced. Leaves sliced into 1 inch wide pieces
- 2 cups mushrooms thinly sliced
- 1 cup peas blanched and shocked
- 20 ounces cheese raviolinis or any fresh pasta
- 1 cup pasta water reserved from cooking liquid
- 1 teaspoon fresh parsley chopped
- 1/4 cup parmesan cheese freshly grated, extra to taste
- Ground black pepper and Salt to taste
- red pepper flakes to taste. Optional.
- Set a large pot of salted water to boil for the pasta.
- Over low heat in a large sauté pan, render out the pancetta in the olive oil. Cook slowly. The pancetta will turn translucent, the fat will melt away and crisp up. Once the pancetta starts to turn lightly golden and crispy, remove the strips to a plate. Remove fat from the pan, leaving about 4 tbls in the pan. Reserve this extra fat and set aside.
- Turn up the heat to high and add in the sliced ramp bulbs while heat increases. Sweat until they begin to soften, about 2 minutes.
- Add in the mushrooms. Season with salt and pepper. Sauté until seared and cooked through, about 2-3 minutes.
- Cook the pasta.
- To the mushrooms, add in the ramp leaves and peas and toss just until the leaves are wilted. Pour back half of the reserved fat into the vegetables, sprinkle the parmesan and briefly mix. Add in the cooked, drained hot pasta and toss. If needed, add in the reserved pasta water in spoonfuls to moisten and form a light sauce. Toss in the pancetta strips, parsley and read chili flakes if desired at the last.