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Simply Italian creamy mozzarella and smoked pancetta ravioli with sun dried tomato and crispy pancetta and a basil and lemon dressing

Serves 2
 

Preparation time: 10 mins, Cooking time: 10 mins

  • 130g smoked pancetta cubes

  • 2tbsp extra virgin olive oil

  • 20g basil, leaves picked and roughly chopped

  • ½ lemon, juiced

  • 150g sun dried tomato, roughly chopped 

  • salt and pepper to season

     
  1. Cook the pancetta in a frying pan over a medium heat. Cook for approximately 10 mins until the fat has melted and the pancetta is crispy. 

  2. Whisk together the extra virgin olive oil, basil and lemon juice and season with salt and black pepper to taste.  

  3. Meanwhile, cook the pasta according to packet instructions.  Strain and return to the pan and toss through the pancetta, lemon dressing and sundried tomatoes.

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