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

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

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Ready In 25 mins
Preparation 10 mins
Serves 4 people

Ingredients

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.

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