Ravioli with Arugula, Tomatoes and Pancetta

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

1 pound cheese ravioli

6 ounces thinly sliced pancetta, chopped

1 (15-ounce) can diced tomatoes, drained

3 tablespoons olive oil

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

3 cups arugula

1/2 cup thinly sliced fresh basil leaves, divided

2 tablespoons butter, at room temperature

Directions

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.

In a large nonstick skillet over medium-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 teaspoon salt and 1/4 teaspoon 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.

Ricotta and Walnut Ravioli with Arugula

Lobster Ravioli with Crabmeat Cream Sauce

Ravioli with Creamy Tomato Sauce

Wild Mushroom Ravioli with Butter and Parmesan Sauce

👩‍🍳 What's Cooking