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Carla’s Butternut Squash Ravioli with Pancetta-Leek Cream Sauce

Serves 4
The Cucina di Carla Story

Instructions

 

1 x 16 oz. Package of Carla’s Striped Butternut Squash Ravioli

1 Cup Pancetta, Diced (you can use Prosciutto or Bacon if Pancetta is unavailable)

1 Cup Leeks, Diced (make sure to rinse Leeks well before use)

2 Cups Heavy Cream

Salt and Black Pepper to taste

 
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Directions

 
  1. Render fat from Pancetta by heating in sauté pan over medium high heat until crispy.
  2. Add Leeks and cover. Cook until Leeks are softened slightly.
  3. Add Heavy Cream and simmer until sauce reduces to ½ it’s original volume.
  4. Cook Carla’s Striped Butternut Squash Ravioli according to package instructions.
  5. Add Ravioli to Sauce and coat thoroughly, serve.
 
 
 
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