Parmesan & Black Pepper Ravioli with Asparagus Tips, Pancetta and Saffron

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://www.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%