Our Fig, Pancetta, and Sage Ravioli is bursting with sweet and salty notes for a tantalizing main course.
Fig, Pancetta, and Sage Ravioli
MAKES 4 TO 6 SERVINGS
Ingredients
- 1 pound fresh figs*, halved
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- 2¼ teaspoons kosher salt, divided
- 2 (8-ounce) packages diced pancetta
- ¼ cup thinly sliced leek
- 1 tablespoon sliced fresh sage
- ¼ cup white wine
- ½ cup crème fraîche
- 1 (20-ounce) package cheese ravioli
- Garnish: fresh sage leaves
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine figs, honey, lemon juice, and ¼ teaspoon salt. Transfer to prepared pan.
- Bake until lightly golden and caramelized, about 20 minutes.
- In a large skillet, cook pancetta over medium heat, stirring occasionally, until golden and crispy, about 15 minutes. Remove pancetta and let drain on paper towels.
- In same skillet with drippings, return pancetta, add leek and sage; cook, stirring occasionally, until tender, 1 minute. Add wine; cook until reduced and most of liquid has evaporated, about 10 minutes. Remove from heat and stir in crème fraîche.
- Fill a large pot with water and bring to a boil over medium-high heat; add remaining 2 teaspoons salt. Add ravioli; cook until ravioli float to the top and are puffed. Drain ravioli.
- Add ravioli to leek mixture in skillet, gently stirring to combine. Top with roasted figs. Garnish with sage, if desired. Serve immediately.
Notes
*We used Calimyrna. You could also use Brown Turkey figs.
3.5.3251
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