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Squash Ravioli with Leek and Smoked Pancetta in a Crème Fraîche Sauce

Squash Ravioli with Leek and Smoked Pancetta in a Crème Fraîche Sauce

By OcadoLifePublished on 09 December 2021Leeks, 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.
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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.