Bites: Portobella Mushroom Raviolis with a Pancetta and Cannellini Bean Tomato Sauce

Hi, Everyone, and Happy Friday!

In honor of the weekend I want to share an easy but delicious tomato sauce I use over pre-packaged Trader Joe’s portobella mushroom raviolis to bring a little bit of homemade to pre-made.

This meal is simple enough for a weeknight dinner but is tasty enough to serve to a group of friends for a weekend get together. Pair with a glass of Cabernet and a side salad and you have an entertainer-worthy meal. Shhh… I won’t tell anyone how easy it is! It will be our little secret.

Portobella Mushroom Raviolis with a Pancetta and Cannellini Bean Tomato Sauce

{serves 2 as a main dish or 4 as a side}

Ingredients:

1/2 8 oz can Cannellini beans, rinsed and drained
4 oz pancetta
3 cloves of garlic, minced
6 tomatoes, chopped
1/4 tsp red pepper flakes
4 tbs chopped basil
1/4 cup of grated Parmesan cheese
Extra Virgin Olive Oil for drizzling
1 package of pre-made raviolis

Directions:

1. In a medium to large saucepan, cook the pancetta on medium heat until almost crispy. No olive oil is needed as the pancetta will cook down and oil will disperse.

2. If not enough oil is in the pan, add a drizzle of olive oil. Add the garlic and cook just until it starts to turn a little brown, about one minute. Careful not too burn it!

3. Add the tomatoes and red pepper flakes and turn down the heat to low. Simmer the sauce for 8-10 minutes.

4. Add the Cannellini beans with about 2 minutes remaining on the sauce, just to warm them.

5. Cook the raviolis per the package instructions.

6. Plate the raviolis and pour the sauce over. Top with chopped basil, Parmesan cheese and a drizzle of olive oil. Bon Appétit!