Your shopping cart is empty.

Garden Mint Pea Ravioli Alfredo

Social Media Sharing


Serving Size: 
  • 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 Bella Sol California Extra Vigin 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.

From This Recipe

$9.50 | 12 large squares – about 12 oz.
$6.99 | 11 oz. container