Goat Cheese-Arugula Ravioli With Tomato-Pancetta Butter
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
41
Spice
44
Sweetness
54
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Let stand at room temperature
2
Make ravioli: Heat oil in heavy large skillet over medium heat
3
Add shallots; sauté 10 minutes
4
Add arugula; toss until wilted but still bright green, about 3 minutes
5
Transfer arugula mixture to large bowl and cool
6
Mix in goat cheese and Parmesan cheese
7
Season filling with salt and pepper
8
Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray
9
Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying
10
Lightly brush entire surface of each wrapper with egg white
11
Spoon 1 generous teaspoon filling into center of each wrapper
12
Fold wrappers diagonally in half, forming triangles
13
Press edges firmly to seal
14
Arrange ravioli on prepared sheets
15
Repeat with remaining wrappers and filling
16
(Can be made ahead
17
Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week
18
If frozen, do not thaw before cooking
19
) Heat oil in heavy large skillet over medium heat
20
Add shallots; sauté 10 minutes
21
Add arugula; toss until wilted but still bright green, about 3 minutes
22
Transfer arugula mixture to large bowl and cool
23
Mix in goat cheese and Parmesan cheese
24
Season filling with salt and pepper
25
Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray
26
Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying
27
Lightly brush entire surface of each wrapper with egg white
28
Spoon 1 generous teaspoon filling into center of each wrapper
29
Fold wrappers diagonally in half, forming triangles
30
Press edges firmly to seal
31
Arrange ravioli on prepared sheets
32
Repeat with remaining wrappers and filling
33
(Can be made ahead
34
Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week
35
If frozen, do not thaw before cooking
36
) Make tomato-pancetta butter: Cook chopped pancetta in large skillet over medium-high heat until crisp and brown
37
Using slotted spoon, transfer pancetta to paper towel; drain
38
Set aside
39
Pour off all but 1 tablespoon drippings from skillet
40
Add butter to drippings in skillet; melt over medium-high heat
41
Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes
42
Season with salt and pepper
43
(Can be made 2 hours ahead
44
) Cook chopped pancetta in large skillet over medium-high heat until crisp and brown
45
Using slotted spoon, transfer pancetta to paper towel; drain
46
Set aside
47
Pour off all but 1 tablespoon drippings from skillet
48
Add butter to drippings in skillet; melt over medium-high heat
49
Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes
50
Season with salt and pepper
51
(Can be made 2 hours ahead
52
Let stand at room temperature
53
) Cook and serve ravioli: Place melted butter in large bowl
54
Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen
55
Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat
56
Cover to keep warm
57
Cook remaining ravioli in same pot of boiling water
58
Drain and add to bowl of buttered ravioli
59
Toss gently to coat
60
Divide ravioli among bowls
61
Rewarm tomato butter over medium heat
62
Add reserved pancetta and basil; sauté 1 minute
63
Spoon sauce over ravioli; garnish with thyme
64
Place melted butter in large bowl
65
Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen
66
Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat
67
Cover to keep warm
68
Cook remaining ravioli in same pot of boiling water
69
Drain and add to bowl of buttered ravioli
70
Toss gently to coat
71
Divide ravioli among bowls
72
Rewarm tomato butter over medium heat
73
Add reserved pancetta and basil; sauté 1 minute
74
Spoon sauce over ravioli; garnish with thyme
75
*Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets
76
*Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets