Saturday, May 21, 2011

Pasta Prima Chicken Mozzarella Ravioli With Pancetta And Vidalia Onions

We stocked up on the Pasta Prima Chicken Mozzarella Ravioli that was on sale last month and I thought it would be a good idea to make very simple sauce to help highlight the elegant flavor of the ravioli. This dish had only four components:

Pasta Prima Chicken and Mozzarella Ravioli-one package
About an inch think slice of pancetta, cubed
Half of a large vidalia onion, chopped

All there was to cooking this dish was just browning the onion and pancetta and then just adding a bit of EVOO to have enough liquid to balance out the sauce.  By serving it with a romaine lettuce salad we had a fine and complete meal in just minutes.
My wife and I were both very pleased with how this turned out and it was definitely a success. The hearty taste of the pancetta complimented the more delicate flavor of the ravioli and the sweet, light taste of the onion.

Our only negative was that the dish is just a bit salty due to the pancetta being a salty meat. But let me be clear, it was a very sucessful dish. I am only saying that if we could figure a way to temper the saltiness of the meat in it a little, it would be perfect.

As it stands, it was a lovely meal and the return on our time was fabulous.

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