Ricotta, Spinach and Mascarpone Ravioli with Pancetta, Radish & Rocket

Method

1. Heat the olive oil in a frying pan and add the pancetta.
2. Cook for 3-4 minutes until brown, then add the radish and cook for 2-3 more minutes.
3. At this point, cook the ravioli in a large pot with lightly salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
4. Add the rocket to the pancetta and radish and toss together until the former begins to wilt.
5. Drain the ravioli thoroughly and toss with the pancetta mixture.
6. Share between 2 warmed serving plates, season with black pepper, sprinkle with the toasted pine nuts and serve.

Chef's tip

If you want to serve this dish to vegetarians, just omit the bacon and replace it - if you like - with little cubes of smoked tofu.

Serving suggestion

Serve with a large leafy salad and/or with a light meat-based secondo. Cured meats such as raw ham or mature cheeses are also a good accompaniment.

Wine selection

Chianti DOCG, Syrah, Soave, Riesling.

Family tip

These ravioli are also great sautéed with a simple butter and sage dressing, or with olive oil, halved cherry tomatoes and basil.

Dish history

If you thought you knew all the possible ways to dress a ravioli dish already, then you'd better think twice: here comes a quite unusual - yet very tasty - way of preparing it! All you need is some quality diced pancetta, radishes (yes, radishes!), rocket leaves, pine nuts, a good extra virgin olive oil and a few more spices: try it out and amaze your guests!