Serves
4
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
- 630g packet Leggo’s Beef Ravioli with Tomato & Parmesan
- 450g tub Leggo’s Bolognese Sauce
- 1 punnet cherry tomatoes
- 200g pancetta slices
- Shaved parmesan cheese
- Fresh basil leaves, for garnish
Method
STEP 1Preheat oven to 200°C. Place cherry tomatoes on a baking tray and cook for 10–15 minutes or until skins begin to blister.
STEP 2
Meanwhile, grill pancetta slices for 3–4 minutes or until crispy. Break into smaller pieces and set aside.
STEP 3
Cook ravioli in a large saucepan of boiling water for 4–5 minutes or until al dente. Drain well and return to saucepan. Stir through Leggo’s Bolognese Sauce and roasted cherry tomatoes until evenly coated.
STEP 4
Add pancetta pieces and gently toss through pasta. Serve topped with shaved parmesan and garnish with fresh basil leaves.
Tips
To crisp pancetta evenly, cook in a single layer under the grill or in a hot frypan without added oil. Once cooled slightly, it will firm up and add crunch to the dish.