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Chef Dorene Mills' Pumpkin Ravioli with Pancetta and Apples
Servings:
Serves 4 as an appetizerPrep Time:
0 minutesCook Time:
20 minutes
Ingredients
2 (9 oz.) pkgs. Taste of Inspirations Pumpkin & Sage Ravioli
5 oz. pancetta, chopped
2 seasonal red apples, largely diced with skin on
1/4 cup apple cider vinegar
5 fresh sage leaves, thinly sliced
Directions
1. Prepare ravioli per directions on the package. Remove from water and drizzle lightly with olive oil and set aside.
2. While ravioli is cooking, heat a large skillet over medium-low heat and add pancetta; cook for about 10 minutes until bits are crispy.
3. Remove pancetta, leaving the fat in the pan. Add diced apples and cook for 5 minutes until softened.
4. Add apple cider vinegar to pan and let simmer 1 minute. Add in 1/2 cup butter to melt and sage leaves to create the sauce. Place pancetta back in and add ravioli, tossing carefully to coat. Season with salt and freshly cracked pepper. Enjoy!
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 670 kcal (34%) |
| Calories from Fat | 387 kcal (0%) |
| Total Fat | 43 g (66%) |
| Saturated Fat | 22 g (110%) |
| Cholesterol | 110 mg (37%) |
| Sodium | 660 mg (28%) |
| Total Carbohydrates | 57 g (19%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 16 g (27%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | 159 mg (12%) |
| Iron | 1 mg (6%) |
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