5-6 pc Pappardelle's Mountain Asparagus Ravioli 4 oz. pancetta, diced 4 tablespoons butter 1 small shallot, diced 4 oz. morels Salt & pepper, to taste Freshly grated Parmesan, garnish
Instructions:
Bring a pot of salted water to a boil and cook ravioli 6-8 minutes.
Heat a sauté pan over medium, add pancetta, and cook about 8 minutes or until crispy and fat is rendered. Remove pancetta from sauté pan and drain on a paper towel.
Discard rendered fat and return pan to medium-high heat. Add butter and shallot and cook about 2 minutes. Add morels and cook another 3-5 minutes, seasoning to taste with salt and pepper.
Top ravioli with pancetta and morels, garnish with parmesan.
