Carla's Pasta

16-20 Carla’s Pre-Cooked (Frozen)

Striped Butternut Squash Ravioli

1 cup Diced Pancetta (use Prosciutto or Bacon if Pancetta is unavailable)

1 cup Diced Leeks (make sure to wash Leeks well before use)

2 cups Heavy Cream

1. Render fat from pancetta by heating in sauté pan over medium high heat until crispy. Set some aside for garnish.

2. Cook leeks covered over medium heat until translucent.

3. Add heavy cream and simmer until sauce reduces to a thickened consistency. (Should coat the back of a spoon)

1. Bring 6-8 quarts of water to a boil. Season with salt if desired.

2. Add 16-20 Carla’s Striped Butternut Squash Ravioli and simmer 3-4 minutes until pasta is tender and filling is hot.

3. In a separate pan heat cream sauce until simmering.

4. Strain pasta and add to sauce to coat thoroughly.

5. Garnish with reserved crispy pancetta. For crispy leeks, slice leeks thinly and fry in oil.

Butternut Squash Ravioli with Pancetta-Leek Cream Sauce