Ravioli With Arugula, Tomatoes And Pancetta
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil over high heat
2
Add the ravioli and cook for 7 to 9 minutes until tender
3
Drain
4
In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes
5
Remove to paper towels to drain
6
Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender
7
Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds
8
Stir in the butter and melt
9
Add the ravioli and cooked pancetta and toss until coated
10
Season with salt and pepper, to taste
11
Transfer the ravioli to a large serving bowl
12
Garnish with the remaining basil and serve