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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

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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.

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  • 500g leeks, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh thyme, leaves finely chopped
  • 3 tbsp olive oil
  • 300ml crème fraîche
  • 50g parmesan, grated
  • 500g fresh ravioli or tortellini, we used Soli Butternut Squash & Sage Ravioli
  • 100g smoked pancetta
  • 1 lemon, grated to serve (optional)


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.

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