Ravioli 'pea 'n' ham' bowls

Name: Ravioli 'pea 'n' ham' bowls
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 80g pancetta; 4½ tbsp olive oil; 1 tbsp balsamic glaze; 4 garlic cloves, grated; 1½ cups frozen peas; 1 cup cavolo nero leaves, deveined, leaves roughly torn; ⅔ cup finely grated parmesan, plus extra to serve; zest of 1 lemon; 3 tbsp butter; 350g fresh ravioli (I used spinach and ricotta); basil leaves and flat-leaf parsley, to serve

Katrina Meynink

Updated June 21, 2022, first published June 21, 2022

Pea and ham soup, but make it pasta.Katrina Meynink

Time:< 30 minsServes:4

This is the ultimate supermarket hack dinner and true midweek glory. Store-bought ravioli, frozen peas, a few kale sprigs and a heft of parmesan prove that taking shortcuts are often more than OK. Add a touch of crispy pancetta and this is basically the love child of ravioli and pea and ham soup.

Ingredients

80g pancetta
4½ tbsp olive oil
1 tbsp balsamic glaze
4 garlic cloves, grated
1½ cups frozen peas
1 cup cavolo nero leaves, deveined, leaves roughly torn
⅔ cup finely grated parmesan, plus extra to serve
zest of 1 lemon
3 tbsp butter
350g fresh ravioli (I used spinach and ricotta)
basil leaves and flat-leaf parsley, to serve

Method

Step 1
Preheat oven to 150C fan-forced (170C conventional).
Step 2
Place the pancetta on a baking tray lined with baking paper and drizzle over 1 tablespoon of the olive oil and the balsamic glaze. Pop in the oven for about 7 minutes, or until it looks crisp and has darkened in colour. Set aside to cool, then break into bite-sized pieces.
Step 3
Place a medium frypan over medium heat. Add 2 tablespoons of oil and once hot, add the garlic and cook for 1 minute or until it is fragrant and a light golden colour. Allow to cool slightly then transfer oil and garlic mixture to a blender. Reserve the frypan.
Step 4
Bring a large pot of water to the boil. Add the peas and kale leaves and blanch for 3-5 minutes until the peas are cooked and the kale is dark green and glossy. Remove using a slotted spoon, reserving about 2 tablespoons of the peas for serving, and add the remaining greens to the blender with the garlic mixture. Keep the pot on the stove.
Step 5
Add ½ cup of the cooking water, the parmesan, lemon zest and butter to the blender. Blitz until you get a beautiful verdant sauce. Season very generously with salt and pepper. It's key to taste and season – the balance of salt is what makes this sauce sing.
Step 6
Cook the ravioli in the same pot of water according to packet instructions, straining about 1 minute before the end of the suggested cooking time, and reserving some cooking water.
Step 7
Transfer the strained pasta straight to the same frypan you cooked the garlic in, and add the final 1½ tablespoons of olive oil and 2 tablespoons of cooking water. Cook over medium heat, shaking the pan often, until the water has evaporated and the ravioli is crisping on the edges – you just want a light golden look to the pasta without making it hard and chewy.
Step 8
Pour a little of the blitzed pea sauce into bowls. Top with the ravioli. Drizzle with a touch of olive oil, season with salt and pepper and top with the reserved peas, crisp pancetta pieces and a few herbs. Serve piping hot.