It's easy to whip up a restaurant worthy dish of ravioli at home. Tender bits of chicken, crispy bacon bits and portobello and porcini mushrooms flavored in a roasted red pepper pesto sauce.
It's super easy to make. You just need the right ingredients and a little bit of time. Getting creative in the kitchen is as easy as taking an inventory of what you have in the fridge.
Leftover rotisserie chicken makes this dish super easy to whip together. It's also easy enough to cook up two boneless chicken breasts on the stove top or in the oven. I usually have a package of pancetta in my freezer or bacon in my fridge. Just chop up the bacon. Either one will work for this recipe. And I always have tomatoes on hand. Regular basil flavored pesto is just as delicious as roasted red pepper pesto. It's a condiment I always keep in the door of my refrigerator. It's an easy way to flavor up a plain bowl of spaghetti.
Don't think that pasta always needs to be served with red sauce. Just get creative in your kitchen.
Mushroom Ravioli with Chicken and Pancetta
- 2 boneless, skinless chicken breasts, cooked and chopped into bite-size pieces
- 4 ounces package of Citterio Pancetta
- 20 red grape tomatoes, sliced in half
- 4 tablespoons jarred roasted red pepper pesto
- 12 ounces fresh Giovanni Rana Mushroom Ravioli (filled with portobello and porcini mushrooms)
Boil the ravioli according to the package directions. You'll save a cup of the pasta water once your ravioli has finished cooking.
In a skillet over medium heat cook the pancetta until crispy. Add the cooked chicken and the tomatoes. Stir in the pesto with 1/4 cup of the pasta water to create a sauce. Add more water if needed. Stir in the drained ravioli and stir to coat. Sprinkle each plate with Parmesan cheese.
Serves four. Total time: 30 minutes.