Garden Mint Pea Ravioli Alfredo

Serving Size:  2-3


12 oz. Pappardelle's Garden Mint Pea Ravioli
1 cup pancetta bacon, diced
1 cup fresh or frozen sweet English peas
2 cups mushrooms, sliced (button or crimini)
2 tablespoon chopped Italian parsley
1 (11 oz.) container Pappardelle's Lemon Alfredo Sauce
2 tablespoons extra virgin olive oil
Salt & pepper, to taste
Parmesan cheese, to garnish


  1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  2. In a sauté pan, warm olive oil and add pancetta. Cook until browned through.
  3. Add mushrooms and cook until golden brown.
  4. Add peas, sauce and bring to a simmer.
  5. Toss in ravioli and parsley.
  6. Portion on plates and top with grated Parmesan.