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Tuesday, January 26, 2016

Quick and Easy – Prosciutto Fig Ravioli w/ Pancetta, Béchamel & Spinach


Turn these four ingredients into a gourmet feast in ten minutes


Ingredients


Pick Up From Store

500g packet Let’s Pasta Prosciutto, Fig & Mascarpone Ravioli

Mastro Cube-etti Pancetta pieces

Tub Massimo’s Béchamel sauce. (Contains whipping cream!)

Earthbound Farms Organic Spinach.


Method

SERVINGS: 4


  1. Bring salted water to the boil. Add Let’s Pasta Prosciutto Fig & Mascarpone Ravioli. Boil for ten minutes.

  2. Fry Cube-etti (ready cut) Pancetta pieces in a pan, drain off excess fat. (If you LOVE bacon you can use it).

  3. When pasta is boiled, drain off excess water, stir in the pancetta, two tablespoons of Massimo’s fresco-to-go Béchamel sauce per person, spinach leaves hand torn into small pieces. Stir and serve in a colourful bowl.

  4. SECRET TIP: Add a tablespoon of Frangelico hazelnut liqueur or hazelnut flavouring to the Béchamel before serving. You’ll be proud.


TRY OTHER FLAVOURS IN THE LET’S PASTA RANGE. They’re so special and you won’t find recipes like these elsewhere. And they’re made in Canada.


  • Duck & Huckleberry Ravioli
  • Honey Glazed Butternut Squash Ravioli
  • Chicken & Shitake Tortellini
  • Sun-dried Tomato & Basil Gnocci
  • Cheese & Spinach Manicotti
  • Four Cheese Tortellini
  • Veal & Prosciutto Tortellini
  • Buffalo & Blueberry Ravioli