Notes From Our Nest

A blog about life, love and learning

Must-try Recipe

Tonight I decided to make something special for dinner…but also very easy. You HAVE to try this recipe from Giada!

Ravioli with Arugula, Tomatoes & Pancetta

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.

Ok, I’ll admit that I made mine with Chicken Sausage Ravioli instead of cheese, baby spinach instead of arugula, and bacon instead of pancetta…but it was delicious!

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