Ravioli or tortellini of choice Salted water ¼-in. slice of pancetta, diced 2 cloves of garlic 6-8 shiitaki mushrooms 1 small sweet potato, chopped Sage, thyme and/or herbs of choice (a few tablespoons should do it) Splash of white wine or vegetable broth Handful of kale or chard
Cook pasta in salted water. While pasta cooks, slowly render pancetta in a skillet. When pasta is done, drain and reserve ¼ cup of the water. Add garlic and mushrooms to the skillet and cook until mushrooms get a bit crispy. Add sweet potato and cook until tender. Stir in herbs. Add a splash of white wine (or broth) to deglaze the skillet. Stir in cooked pasta, kale/chard and reserved pasta water. Cook for a few minutes, until greens are warm. Serve immediately.