Ingredients:
1 pound cheese ravioli
6 ounces thinly sliced pancetta, chopped (Substitute with thick bacon)
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 (Substitute with spinach)
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.
I like this recipe, I wish that the grocery store I went to carried the pancetta and arugula. I was to lazy to go to another store. M thought it was okay, he just wished there was more bacon. He wishes there is always more bacon. This was a very quick, simple and tasty recipe.
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