Chicken Ravioli with Pancetta and Green Olives

Cook time 30 Minutes
Servings 4


1 packet San Remo Large Chicken Ravioli
¼ cup pancetta, diced small
¼ cup Sicilian green olives, pitted and halved
1 small white onion, diced finely
¼ cup olive oil
1x 410g can of Ardmona diced tomatoes
1 small chilli, deseeded and chopped
¼ cup flat leaf parsley, chopped
½ cup pecorino, grated
Salt & pepper

Chicken Ravioli with Pancetta and Green Olives


Heat oil in a pan and add onion, olives and pancetta. Cook on low to med heat for 5mins. Next add chilli and tomatoes. Mix together and bring to the boil and simmer for 15mins. Cook pasta as per packet directions. Strain pasta and add to pan. Add salt and pepper to taste. Finally sprinkle in parsley and pecorino mix and serve.