Ravioli with Arugula, Tomatoes and Pancetta

Name: Ravioli with Arugula, Tomatoes and Pancetta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters arugula; 0 teaspoons freshly ground black pepper, plus extra for seasoning; 2 Tbsps butter, at room temperature; 425 grams diced tomatoes, drained; 454 grams cheese ravioli; 118 milliliters thinly sliced fresh basil leaves, divided; 1 teaspoons kosher salt, plus extra for seasoning; 3 Tbsps olive oil; 170 grams thinly sliced pancetta, chopped

You can never have too many main course recipes, so give Ravioli with Arugula, Tomatoes and Pancettan a try. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 31g of fat, and a total of 491 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up pancetta, basil leaves, kosher salt, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the ravioli and cook for 7 to 9 minutes until tender.

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Ravioli

Drain.

In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes.

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Pancetta

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Frying Pan

Remove to paper towels to drain.

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Paper Towels

Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender.

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Olive Oil

Tomato

Pepper

Salt

Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt.

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Arugula

Butter

Basil

Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste.

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Salt And Pepper

Pancetta

Ravioli

Transfer the ravioli to a large serving bowl.

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Ravioli

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Bowl

Garnish with the remaining basil and serve.

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Basil

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Ingredients

Servings:

710milliliters

arugula 0teaspoons

freshly ground black pepper, plus extra for seasoning 2Tbsps

butter, at room temperature 425grams

diced tomatoes, drained 454grams

cheese ravioli 118milliliters

thinly sliced fresh basil leaves, divided 1teaspoons

kosher salt, plus extra for seasoning 3Tbsps

olive oil 170grams

thinly sliced pancetta, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Il Molino di Grace Solosangiovese Chianti Classico. It has 4.2 out of 5 stars and a bottle costs about 22 dollars.