- 8 oz. pancetta
- 1 chopped onion or shallot
- 3 cloves garlic
- 1-14.5 oz can diced tomatoes
- 1 Tbs tomato paste
- 1 box/bag of arugula
- 1 Tbs fresh basil
- 1 tsp fresh thyme
- 1/2 Tbs red pepper flakes
- 1 package of your favorite ravioli (I used whole wheat spinach and ricotta)
- Salt & Pepper to taste
Put the pancetta and onion/shallot in the freezer (this will make them easier to chop in a few minutes). Fill a large pot with water and place over high heat. Retrieve the pancetta and onion from the freezing, and get chopping. The pancetta can be a rough chop, but you should finely dice the onion and the garlic.
Heat a large skillet over medium. Once it is warm, add the pancetta. (You can test the pan by dropping one small piece of pancetta in first and making sure it sizzles.) Cook the pancetta until brown and, using a slotted spoon, remove it to a plate. Do NOT drain the pan. Those yummy bits of meat and pancetta juices in the bottom (formally known to the French as “fond”) make a fantastic base for cooking onions and garlic.
Add the onion and garlic to the pancetta pan and cook until slightly browned. Add the canned tomatoes and tomato paste. Reduce heat to low, add the pancetta back into the pan, and simmer until the juices have reduced slightly.
Your pasta water should start boiling right about now… Add a handful of salt to the pot, stir in the ravioli, and cook according to the directions.
When you have about 3 minutes of cooking time left on the pasta, add the arugula to your tomato/pancetta mixture. Stir until the arugula starts to wilt, then add the cooked pasta, and herbs. If you like a little more “sauce” to your pasta, add some of the leftover pasta water.
Taste your creation, add salt and pepper as needed, and enjoy.
Yield: appx 5 servings (depending on amount of ravioli)
Nutritional info (per serving)
Calories — 395
Total fat — 15.9 g
Saturated fat — 5.3 g
Cholesterol — 62 mg
Sodium — 987 mg
Carbohydrate — 39.2 g
Dietary fiber — 23.7 g
Sugars — 5.89 g
Protein — 20.9 g
BusyBethB 