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Aged Cheddar and Walnut Raviolini with Maple Cream Sauce 
 
INGREDIENTS:
  • 2 9 oz packages Putney Pasta Aged Cheddar and Walnut Raviolini
  • 2 cloves garlic, minced
  • 6 oz pancetta, sliced thin
  • 1 pint heavy cream
  • 3 Roma tomatoes, no seeds and rough chopped
  • 1/4 cup greated Romano cheese
  • 1 tablespoon Maple Grove Farms Maple Cream
DIRECTIONS:
Saute pancetta over medium heat until crisp. Remove pancetta and reserve.

Cook the garlic and tomatoes in the drippings from the pancetta, until the tomatoes are soft.

Add the heavy cream and reduce by half over medium to low heat. Be careful not to boil the cream over.

Add the maple cream and cheese, stir until smooth and remove from heat.

Bring a pot of water to a boil and add raviolini. Cook for five to six minutes. Drain and toss with the sauce, plate and garnish with the pancetta