Ravioli with pancetta sauce

By á-2198

Ingredients

• Extra-virgin olive oil, for drizzling
• 1/2 cup diced pancetta
• 3 cloves garlic, smashed
• 1 cup each shiitake, oyster and cremini mushrooms, sliced
• Kosher salt
• 1 1/2 cups chicken stock
• 4 tablespoons unsalted butter
• 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
• 1/4 cup chopped fresh chives

Preparation

Step 1

Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.

Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese