Roasted Vegetable Ravioli With Crispy Pancetta

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Steamy Kitchen
Nutrition per serving    (USDA % daily values)
CAL
811
FAT
218%
CHOL
75%
SOD
122%

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Ingredients for 4 servings

1 lg Zucchini

1/2 x red bell pepper

1 lg carrot

1 lg portabella mushroom

1/4 cup grated parmigiano reggiano

1 tsp minced garlic

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp fresh ground pepper

5 x thin slices of Pancetta

2 x garlic cloves, thinly sliced

3/4 cup chicken stock

1/2 cup white wine

1 x corn, kernals cut off

2 tbsp chopped fresh parsley

1/2 tsp lemon juice

salt & pepper to taste

1 recipe Basic Pasta Recipe

1 x egg with 1 T water egg wash

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