GOAT CHEESE-ARUGULA RAVIOLI WITH TOMATO-PANCETTA BUTTER
Categories Leafy Green Tomato Goat Cheese Parmesan Basil Bacon Arugula Summer Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make ravioli:
- Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.
- Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)
- Make tomato-pancetta butter:
- Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook and serve ravioli:
- Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hossan khan Khan
k72@hotmail.comThis recipe looks delicious!
Seengar ali Lashari
s-l@hotmail.comI can't wait to try this recipe!
Pauline Wanjiru
paulinew21@hotmail.comThis recipe is a keeper!
Randy Jr Skeel
rskeel88@hotmail.co.ukThanks for sharing this recipe!
SHAKA KING
king_shaka@gmail.comI'll definitely be making this again soon.
Ayob Kamal
kamala1@yahoo.comThis was one of the best ravioli dishes I've ever had!
Trissa Thomas
thomas-t80@yahoo.comI would definitely recommend this recipe to others.
Patel Dhirendra
patel10@yahoo.comThis dish was perfect for a special occasion.
Haroon Haider
h-h@yahoo.comI'm not a fan of tomatoes, so I left them out of the sauce. It was still very good.
Tylar Kevin
kevint58@hotmail.frThis recipe was a bit time-consuming, but it was worth it!
Sunita Rimal
r_sunita@gmail.comI didn't have any pancetta, so I used bacon instead. It was still very good.
Bobby Longjam
blongjam@gmail.comI had a hard time finding arugula, so I used spinach instead. It turned out great!
xxArielxx Google
google-xxarielxx@gmail.comThe ravioli were a bit bland, but the sauce was very good.
cliff goble
g.c@yahoo.comThis recipe was a bit too rich for my taste, but it was still very good.
wizy gee
geew@gmail.comI'm not a huge fan of goat cheese, but I thought I'd give this recipe a try. I was pleasantly surprised! The goat cheese flavor was subtle and not overpowering. The ravioli were also very good, and the sauce was delicious.
Pamela Bifulk
b-p@hotmail.frThis dish was easy to make and turned out great! The ravioli were light and fluffy, and the sauce was rich and flavorful. I would definitely recommend this recipe.
Nilantha Sampath
sampath78@aol.comI made this recipe for a dinner party and it was a hit! Everyone loved the ravioli and the sauce.
Offbeat Agent
offbeat_a@yahoo.comThe goat cheese and arugula ravioli were delicious! The filling was creamy and flavorful, and the ravioli were cooked perfectly. The tomato pancetta butter sauce was also very good, and it paired well with the ravioli.
GearBot142
gearbot142@gmail.comThis goat cheese arugula ravioli was a delightful dish! The combination of flavors and textures was perfect. The ravioli were tender and flavorful, and the tomato pancetta butter sauce was rich and creamy. I will definitely be making this again!