A simple but delicious starter that looks sophisticated but quick and easy to make. Soft silky Ravioloni topped with salty crunchy herby breadcrumbs.
Ingredients
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
Method
Heat oil and butter in a small frying pan.
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.
Add bread crumbs to pan and fry until toasty and golden. Add to a bowl.
Roughly chop the pancetta and sage and mix in with the breadcrumbs.
Cook pasta according to packet instructions for a few minutes.
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.
