Ravioli Alfredo with a twist – thanks to San Remo

This Ravioli Alfredo is a healthy alternative to your typical pasta meal – aimed to be a family-pleaser. Recipe credit to San Remo.


San Remo Cheese and Spinach Ravioli 350g
4 slices pancetta
1 tbsp olive oil
1 tbsp butter
1 leek cleaned and sliced
1 clove garlic, crushed
1 cup pure cream
Salt and pepper to taste
Squeeze of lemon juice
1 cup broad beans, remove outer skin
3 stalks dill, roughly torn
3 tbsp shaved parmesan


  1. Cook the ravioli as directed on packet, drain.
  2. Place the pancetta into a cold non-stick fry pan and cook over medium heat until golden and crispy.
  3. Remove from the pan and drain on absorbent paper.
  4. Using the same pan, heat the oil and butter, add the leek and garlic, sauté gently to soften but not colour the leeks.
  5. Add the cream, salt and pepper to taste and lemon juice - simmer to thicken the cream a little.
  6. Remove from the heat. Add the broad beans and gently toss through the leek and cream.
  7. Serve beside the prepared ravioli and garnish with dill, shaved parmesan and crumbed crispy pancetta.

Prep time: 10min Cook time: 15min