Butternut Squash Ravioli w/Pancetta Leek Cream Sau

Recipe Thumbnail
Serving: Serves 4
Prep Time: 20 Minutes
Cooking Time: 12 Minutes

Recipe by:

Ingredients

Directions

Note: Wash hands with soap and water.
1. In a large saucepan over medium heat, cook pancetta until crispy.
2. Add leeks, cover and cook for 5 minutes or until leeks are softened slightly.
3. Add cream and simmer for 7 minutes or until sauce is reduced by half its original volume.
4. Cook ravioli according to package instructions.
5. Add ravioli to sauce and toss to coat thoroughly. Season to taste with salt and pepper and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org

 

Nutrition Facts

Nutrition Information Per Serving:
Calories: 757 (Calories from Fat: 594)
Total Fat: 66g (Saturated Fat: 37g)
Protein: 16g
Total Carbohydrates: 27g
(Dietary Fiber: 2g
Sugars: 5g)
Cholesterol: 226mg
Sodium: 898mg