alevia's kitchen
About the Recipe
Ingredients
4 oz mushrooms, sliced
2 oz pancetta, diced
2 tablespoons of oil
20 oz tomato sauce
1 garlic clove minced
1 teaspoon fresh thyme
2 tablespoons fresh basil, chiffonade
6 oz heavy cream
1 package stuffed ravioli, spinach & ricotta
shaved Parmesan, garnish
Preparation
In a saucepan, add the oil, mushrooms and pancetta and cook until crisp; set aside
Add some oil, sauté the garlic and thyme together in a saucepot, and then add the tomato sauce. Simmer for 5 minutes and then add the basil and the heavy cream. Season to taste and keep warm
Bring a pot of water with salt to a boil and cook the pasta to the directions. Place some of the warm sauce on the bottom of the bowl, and lay the pasta down, then more sauce.
Garnish with the crispy pancetta, mushrooms, and shaved Parmesan. Serve with a side salad or crispy garlic bread