Calabrian Pepper Ravioli “Alla Gricia”

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Calabrian Pepper and Smoked Mozzarella Ravioli
• 8 oz Guanciale, ¼” diced (The authentic ingredient is guanciale, which is cured pork jowl. It is increasingly easy to find, but you can always use pancetta or a good quality bacon in a pinch)
• Cracked black pepper 
• Salt to taste for pasta water.
• ¾ Cup Pasta cooking water
• 2 Tbsp Pecorino Romano, grated

Directions

1. Choose a heavy pan (such as a cast iron or Le Creuset) to guarantee even heat distribution. Place on moderate heat. Add diced guanciale (or pancetta or bacon)
2. Lower the heat and cook, stirring frequently with a wooden spoon, for about 15 minutes or until the meat is a golden color (not brown) and crunchy. Season with pepper to taste 
3. Cook ravioli separately in salted boiling water according to package directions
4. While ravioli are cooking, remove ¾ cup of pasta water from the pot and add it to the pan with the guanciale. Continue cooking over moderate heat until the sauce is reduced by half
5. Place about half of the sauce on a serving platter
6. Drain ravioli and arrange on top
7. Spoon the rest of the sauce over ravioli and sprinkle with Pecorino Romano. Enjoy!

Product Used