Wednesday, February 29, 2012
Ravioli with Arugala, Tomatoes and Pancetta
1 pound cheese ravioli
6 oz thinly sliced pancetta, chopped (or just use bacon)
1 (15-oz) can diced tomatoes, drained
3 tbsp olive oil
1/2 tsp freshly ground black pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced fresh basil, divided
2 tbsp butter, at room temp.
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7-9 min. until tender. Drain.
In a large nonstick skillet over med.-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 tsp salt and 1/4 tsp pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.