Creamy Pesto Ravioli with Pancetta

creamy pesto sauce ravioli with pancetta and burrata in a pan with parsley.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Pesto Ravioli with Pancetta is an easy ravioli dinner with the perfect blend of creamy, salty, and crunchy. Pan fried pancetta adds texture and crunch while the cool Burrata balances all the robust flavors.


10oz package of ravioli
3oz package of sliced or diced pancetta
1 container of 2 or 4 Burrata

1/3 cup jarred pesto sauce
1 cup light cream or half & half


1. Bring a large pot of salted water to boil. While the water is coming to a boil, cook the pancetta. If you have sliced pancetta cut it into a bite sized pieces. Heat a medium pan over medium heat and add your pancetta. Cook 5-6 minutes until browned and crispy. Spoon onto a paper towel lined plate to absorb the excess oil.

2. Cook the ravioli according to package directions, then strain and set aside as you prepare the pesto sauce.

3. In the large pot where you cooked your pasta, pour in the cream or half & half and pesto. Bring to a boil, then reduce heat to simmer for 5 minutes, then add the ravioli and stir so the ravioli are coated in the sauce.

4. To serve, spoon the ravioli onto a plate, top with the pancetta, then spoon the creamy part of the Burrata over top.


If you can’t find Burrata you can substitute fresh Mozzarella or ricotta.

Keywords: Creamy pesto ravioli