- 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
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.