Five Cheese Ravioli & Truffle Sauce with Mushrooms & Pancetta
Craft

Five Cheese Ravioli & Truffle Sauce

with Mushrooms & Pancetta

40 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
You'll coat cheesy ravioli in a rich, savory sauce featuring earthy mushrooms, creamy béchamel, truffle zest, and more, before topping it off with crispy pancetta, a sprinkle of parmesan, and fresh chives. A vibrant arugula salad—studded with apple, dried cherries, and tangy goat cheese—rounds out the dish.
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  • Nutrition
    PER SERVING
  • Calories
    1150 Cals (est.)
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ingredients
Five Cheese Ravioli & Truffle Sauce with Mushrooms & Pancetta
Title
  • 6 oz Diced Pancetta
  • 1½ lbs Five Cheese Ravioli
  • ⅓ cup Mushroom Duxelles
  • 2 oz Goat Cheese
  • ½ cup Cream
  • 1 bunch Chives
  • ½ cup Grated Parmesan Cheese
  • 5 oz Baby Spinach
  • 1 Shallot
  • 4 oz Arugula
  • ½ lb Mushrooms
  • 2 Apples
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ¼ cup Roasted Pistachios
  • 3 Tbsps Dried Tart Cherries
  • 2 Tbsps White Balsamic Vinegar
  • ⅔ cup Béchamel Sauce
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Quarter, core, and thinly slice the apples. Peel and thinly slice the shallot. Thinly slice the chives. Roughly chop the pistachios.

Cook the pancetta
2 Cook the pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Make the sauce
3 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Add the béchamel (carefully, as the liquid may splatter), mushroom duxelles, cream (shaking the packet before opening), half the parmesan, and as much of the truffle zest as you'd like; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat.  

Cook the ravioli
4 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the ravioli cooking water, drain thoroughly and return to the pot.
Finish the ravioli
5 Finish the ravioli

To the pot of cooked ravioli, add the sauce, spinach, and half the reserved ravioli cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined, the spinach is wilted, and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish
6 Make the salad & serve your dish

In a large bowl, whisk together the vinegar and 2 tablespoons of olive oil; season with salt and pepper. Add the arugula and sliced apples; toss to coat. Serve the finished ravioli with the salad on the side. Top the ravioli with the cooked pancetta, sliced chives, and remaining parmesan. Top the salad with the chopped pistachios, cherries, and goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Quarter, core, and thinly slice the apples. Peel and thinly slice the shallot. Thinly slice the chives. Roughly chop the pistachios.

2 Cook the pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Cook the pancetta
Make the sauce
3 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Add the béchamel (carefully, as the liquid may splatter), mushroom duxelles, cream (shaking the packet before opening), half the parmesan, and as much of the truffle zest as you'd like; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat.  

4 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the ravioli cooking water, drain thoroughly and return to the pot.
Cook the ravioli
Finish the ravioli
5 Finish the ravioli

To the pot of cooked ravioli, add the sauce, spinach, and half the reserved ravioli cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined, the spinach is wilted, and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

6 Make the salad & serve your dish

In a large bowl, whisk together the vinegar and 2 tablespoons of olive oil; season with salt and pepper. Add the arugula and sliced apples; toss to coat. Serve the finished ravioli with the salad on the side. Top the ravioli with the cooked pancetta, sliced chives, and remaining parmesan. Top the salad with the chopped pistachios, cherries, and goat cheese (crumbling before adding). Enjoy!

Make the salad & serve your dish
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