Ravioloni with a Sage & Pancetta Pangrattato

5 mins

6 (starter)

15 min

A simple but delicious starter that looks sophisticated but quick and easy to make. Soft silky Ravioloni topped with salty crunchy herby breadcrumbs.


  • 1 pack Pumpkin, Sundried Tomato & Feta Ravioloni
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • Sage leaves(6-8)
  • 4-5 slices pancetta (or bacon if you prefer)
  • 1 cup of Panko breadcrumbs


  1. Heat oil and butter in a small frying pan.
  2. Pan fry sage leaves in the oil and butter for a minute until crispy and then remove and place on some paper towel. Next, fry pancetta (or bacon) until crispy – remove and sit along with sage.
  3. Add bread crumbs to pan and fry until toasty and golden. Add to a bowl.
  4. Roughly chop the pancetta and sage and mix in with the breadcrumbs.
  5. Cook pasta according to packet instructions for a few minutes.
  6. Drain and place a few Ravioloni on 6 plates and top with the crumb mixture.

Top with your favourite micro greens/sprouts to add a touch of colour.

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