The people behind the new Giovanni Rana Pasta sent a couple of packs my way. It being the height of mushroom season the Porcini Mushroom Ravioli seemed apt to eat this week, topped in this instance with a creamy pancetta sauce.
If there is an issue with ready made dishes it is that they are far too small. This Giovanni Rana pasta comes in a pack marked “for two”; an issue indeed as I ate the whole pack myself! (As a main course, perhaps they intend it to be a starter for two?).
The sauce adds a delicious richness to the pasta, the finely minced filling nicely balanced between the mushroom and herbs. It required a wine to cut through the richness but not something so rich in itself to dominate and overpower. Keeping the Italian theme I plucked a bottle of Terra Viva Terre di Chieti Bianco 2009 [Adegga / Snooth] from the rack. A blend, it transpires of “mainly Trebbiano”, organically grown. It’s freshness and citrus flavours coupled with the acidity work well with the stuffed pasta and creamy sauce. Rather inoffensive but it’s a decent enough wine with a nice texture and easy-to-drink qualities. Even better at the moment as it is on offer at Waitrose with a 20% off sticker, taking it down to a little over a fiver I think.
Giovanni Rana Trattoria Porcini Mushroom Ravioli with Pancetta
- 2 packs Giovanni Rana Trattoria Porcini Mushroom Ravioli
- 125g Pancetta
- 10g butter
- 150ml single cream
- 1 tsp fresh oregano leaves
- Salt and pepper
Cut the pancetta into thin strips. Melt the butter in a frying pan, add pancetta and cook over a medium heat for about 5 minutes until browned and beginning to crisp. Add the cream and oregano and allow to simmer until thickened. Add some seasoning.
Meanwhile add the pasta to a pan of boiling water and cook for 4 minutes. Drain and toss together with the bacon sauce.
Garnish with grated Parmesan.