A delightful pasta dish featuring tender ravioli in a creamy sauce with crispy pancetta and fresh herbs.
Bring a large pot of salted water to a boil.
Adding a splash of olive oil to the water can help prevent the ravioli from sticking together.
In a large skillet, melt the butter over medium heat.
Use unsalted butter to better control the saltiness of the dish.
Add the diced pancetta to the skillet and cook until crispy, about 5 minutes.
Stir occasionally to ensure even cooking and prevent burning.
Chop the roma tomatoes and add them to the skillet. Cook for 3 minutes.
Choose ripe tomatoes for the best flavor.
Add the chopped sage leaves and ground black pepper to the skillet. Stir to combine.
Fresh sage leaves provide a more aromatic flavor compared to dried ones.
Add the ravioli to the boiling water and cook according to the package instructions.
Gently stir the ravioli to prevent them from sticking to the pot.
Pour the heavy cream into the skillet and stir well. Bring to a gentle simmer.
Do not let the cream boil to avoid curdling.
Once the ravioli float to the surface, drain them and add to the skillet with the sauce.
Reserve a bit of pasta water to adjust the sauce consistency if needed.
Sprinkle the grated parmesan cheese over the ravioli and gently toss to coat.
Grate the cheese fresh for the best taste and texture.
Serve the ravioli hot, garnished with additional sage leaves if desired.
Pair with a side salad and garlic bread for a complete meal.
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