Sweet Corn Ravioli Alfredo With Pancetta and Peas
This sweet corn ravioli with pancetta and peas makes a quick and easy weeknight meal. It’s simple, delicious and bursting with flavor.
The star of tonight’s show here is Trader Joe’s Corn and Burrata Ravioli – actually I love all of Trader Joe’s Ravioli options. But the beauty with this recipe is that you can substitute any ravioli for this and if you are feeling extra inspired – make your own! There is just so much flavor in this recipe and the Alfredo sauce in this is truly unbeatable. If you opt for a store bought Alfredo Sauce, which would totally work here, I highly recommend Rao’s Alfredo Sauce – there are a lot of great options out there.
Ingredients for sweet corn ravioli alfredo with pancetta and peas
Here’s what we are working with for this recipe:
- cheese ravioli – store-bought or homemade
- alfredo sauce – I have included the most delicious homemade alfredo sauce in this recipe. For a much quicker version, we love Rao’s alfredo sauce!
- corn – fresh, canned or frozen all work well
- pancetta or bacon
- peas – canned or frozen
- basil
I love this recipe because it can be a quick and easy weeknight meal or a fantastic date night/date-in meal as well. It’s super flavorful and super easy. I hope you enjoy as much as we do!
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Sweet Corn Ravioli With Pancetta and Peas
- SFSugar Free
Ingredients
- 8 oz Trader Joe's Sweet Corn Ravioli (or any ravioli you'd like!), or your preferred ravioli
- 2 tbsp butter
- 1 cup fresh sweet corn or drained and rinsed canned corn
- 1 cup pancetta or bacon, chopped
- 10 oz bag frozen peas
- salt and pepper to taste
- fresh basil leaves , for garnishing
For homemade alfredo sauce
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tbsp garlic powder or 2-3 garlic cloves, minced
- 2 cups heavy cream
- 1 tsp Italian seasoning
- salt and pepper, to taste
- 1 pinch nutmeg
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate
- Heat up corn and peas and add about 1 tablespoon of butter, salt and pepper to each (you can heat these up together and then add in the pancetta in a large bowl).
- Meanwhile, cook ravioli according to package directions and begin preparing the Alfredo sauce.
- Place ravioli on serving plates and spoon sauce over. Top with the pancetta, corn and peas mixture.
- Garnish with fresh basil leaves.
For homemade alfredo sauce
- Melt butter in medium saucepan with olive oil over medium/low heat.
- Add the garlic, cream, Italian seasoning, salt, pepper and a pinch of nutmeg. Bring mixture to a simmer, stirring often.
- Add the Parmesan cheese and simmer sauce for about 8 minutes or until sauce has thickened and is smooth.
- When sauce has thickened add the Mozzarella cheese and stir until smooth, stirring frequently with a whisk.
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