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Sweet Corn Ravioli With Pancetta and Peas

  • SFSugar Free
5 from 1 vote
This sweet corn ravioli with pancetta and peas makes a quick and easy weeknight meal. It's simple, delicious and bursting with flavor.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.