Squash Ravioli with Leek and Smoked Pancetta in a Crème Fraîche Sauce
By OcadoLife
Published on 09 December 2021
Leeks, pancetta and squash are a powerhouse of winter flavour, and they all feature in this comforting dish. Try swapping the leeks for courgette, or substitute thyme for sage.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 500 g of leeks, finely sliced
- 2 cloves of garlic, finely chopped
- 1 tbsp of fresh thyme, leaves finely chopped
- 50 g of parmesan, grated
- 500 g of fresh ravioli or tortellini, we used Soli Butternut Squash & Sage Ravioli
- 100 g of smoked pancetta
- 1 lemon, grated to serve (optional)
- 3 tbsp of olive oil
- 300 ml of crème fraîche
Method
Step 1
In a large non-stick pan, gently fry the leeks, garlic and thyme in the olive oil with some seasoning for 10 mins on a low heat.Step 2
Add the crème fraîche and parmesan to the leeks and bring to a simmer.Step 3
While the sauce is simmering, cook the fresh pasta in some salted, boiling water for 2-3 mins, then gently remove with a slotted spoon. Stir into the sauce and carefully mix to combine.Step 4
Grill the pancetta slices until golden and crisp, remove and roughly chop.Step 5
Serve the pasta and scatter over the pancetta, extra parmesan, a good grind of black pepper and lemon zest, if using.