“The godly will rejoice in the Lord and find shelter in him. And those who do what is right will praise him.”
-Psalms 64:10 NLT
This Cheesy Broccoli and Pancetta Ravioli came together from a collection of leftover ingredients that I turned into something unexpectedly delicious. It’s always the unexpected dishes that end up being my favorite! Roasted garlic broccoli mixes with a creamy cheese sauce made from odds and ends in the fridge. I toss everything with tender ravioli (mine are mushroom and cheese filled, but choose whatever kind that you like!) and crispy pancetta bites. It’s rich, comforting, and full of flavor. And it’s a great reminder that creativity in the kitchen can lead to something truly special that minimizes food waste.
Cheesy Broccoli and Pancetta Ravioli
A rich and cozy Cheesy Broccoli and Pancetta Ravioli made with roasted garlic broccoli, creamy cheese sauce, and crispy pancetta. My delicious take on how to use up leftovers creatively.
Ingredients
Method
- Cook your ravioli according to the instructions on the packet. Drain and reserve some of the pasta water. Set to the side.
- In a skillet, heat butter and sauté broccoli (if already cooked, heat with minced garlic).
- Add minced garlic and sauté until fragrant. Add heavy cream, cheese, and lemon juice.
- Cook sauce on medium-low heat until it starts to thicken and thin out with some pasta water until desired consistency.
- In a separate skillet, cook pancetta bits until golden and crispy.
- Drain pancetta bits on a paper towel and set aside.
- Add half of the crispy pancetta bits to the cheesy broccoli sauce, and add the cooked ravioli.
- Cook over medium heat adjusting the taste with salt and pepper, and adjusting the texture with more reserved pasta water if needed.
- Garnish ravioli with chopped parsley, shredded cheese, and the remaining pancetta bits. Serve hot.
