Ravioli with Arugula, Tomatoes and Pancetta

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Made it with whole wheat ravioli. My grocery store also doesn't have pancetta or arugula, so I went with a high quality bacon and fresh spinach. It still turned out great. The butter really does put a nice finishing touch on it. Makes great leftovers too. Just pour a little oil or chicken stock on top before you store it.

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i added thinly sliced mushrooms to the recipe and didn't have arugula but it was so delicious! my BF agreed too.

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After reading many of your reviews (thanks to all, I made this last night . The only changes I made were: a replacied the 6oz of pancetta with 6oz of peppered bacon, b omitted the salt and c did not drain the can of fire roasted Muir Glen diced tomatoes . I thought the recipe was VERY GOOD. I am going to freeze some of the leftovers today - to see how it freezes. If it freezes well, this could be one of those great, quick, flavorful dishes that you can make easily and throw in the freezer for a later date.

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After reading all the reviews, I was concerned about the over-saltiness issue, ETC. They were right. I inadvertently stumbled upon the very easy solution. To avoid having unused stuff lingering in the freezer, I used the WHOLE bag (25 oz. of store-brand cheese ravioli, rather than just a pound (16 oz.

Also, another thing to remember is that the saltiness of the pancetta along with the sweet basil balances out the "bite" of the arugula.So you can adjust to taste. I kept fresh basil on hand to mix in with each serving of leftovers. When added before reheating, it blended perfectly just as if it was part of the original dish. Then I topped the warm ravioli with a sprinkling of extra virgin olive oil and a little red pepper flakes.

Even my hubby who thinks he hates arugula (I told him the green was basil -- not entirely a lie! -- ate it all! DELISH!!!

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So wonderful and delicious...used baby spinach and regular bacon instead of arugula and pancetta.....very easy too!

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This recipe was really good, the whole family loved it. Best part was it was just so incredibly easy and quick. This will definitely become a weeknight staple.

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It's become a joke at my house because I make so many of Giada's recipes. But we all love them! This one came up because I had a massive bag of frozen cheese ravioli from Costco and no one ever wanted to eat them. I happened to catch this episode of Giada At Home and thought I'd give it a try to use up the ravioli. YUM! I'm glad I read the other reviews first... I stayed light-handed with the salt (since the pancetta is so salty. This was a hit! Even my 4 year old asked for 3 servings! I loved the tastiness of the fresh greens. It's a great recipe for dinner on a busy weeknight.

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This recipe was so easy to make, and just as delicious as a 5 star restaurant.
I used butternut squash ravioli, and added a dollop of goat cheese at the end.

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Two of my favorites. . . very tasty and easy! I NEVER successfully replicate any recipe that catches my eye! This time I did it! It was great. I was a little heavy handed with the salt and will be careful with that next time, but all in all it was a great dish!

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Totally awesome, like gourmet, definitely going to be a f!amily favorite! Very fresh tasting and easy to make, my 12 year old helped me. Thank you Giada!