I really adore making fresh pasta any time I can. Dry pasta is amazing and time saving but it sadly just cannot compare to the fresh version. It seems really intimidating to make but it is so much easier than it appears to be. I have been craving ravioli, so I set about putting together a recipe for an incredible filling using pancetta and peas. Pancetta and peas go together like…well…peas and carrots! For the sauce, I went a little unorthodox with a beurre blanc. Buerre blanc sauce is a classic French sauce that it most often used as a finisher for fish dishes. I thought the acidity in it would beautifully cut through the rich filling of the ravioli. Thank goodness I was right, phew! You all are going to love making this pancetta and pea ravioli with the asiago beurre blanc, it is really a show stopper.
This was enough ravioli to feed 4 since I got 25 out of the recipe. Translation, 4 servings of 6 plus one for the chef to taste test. It’s a rough job, but somebody has to! I just sprinkled a little chopped parsley on top for some green freshness. This is such a special dish that really spoke to my Italian roots. My ravioli-loving Nana Lulu would go nuts for this dish!