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 »
Sardar Ubaid
ubaid.s19@yahoo.comI love this recipe! It's so easy to make and the results are always delicious. I highly recommend trying it.
Cool Black Music
cool.b75@gmail.comThis recipe is a bit pricey, but it's worth the splurge. The ingredients are all high-quality and the results are amazing.
Brendon Paswere
p.b99@yahoo.comI've made this recipe several times and it's always a hit. It's a great dish to serve for a special occasion.
Anu Shree
anu_shree@hotmail.comThis dish is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Hadi Khan
k_h81@yahoo.comI'm not a huge fan of arugula, but I thought I'd give this recipe a try. I was pleasantly surprised! The arugula added a nice peppery flavor to the ravioli.
Suheidy Cruz
csuheidy84@aol.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The ravioli are so light and fluffy, and the sauce is rich and flavorful.
Hemraj Hemraj
hemraj@gmail.comI made this dish for a potluck and it was a huge hit. Everyone loved the unique flavor combination of the goat cheese and arugula.
nafis hossen
hossen-nafis32@gmail.comThis recipe is a great way to use up leftover goat cheese. I also love that it's a vegetarian dish that's still packed with flavor.
Rehman Ansare
ar14@yahoo.comOverall, I thought this recipe was pretty good. It was easy to make and the results were delicious. I would definitely recommend it to anyone who loves Italian food.
Ashaba Doreen
ashabad84@aol.comThe sauce was a bit too salty for my taste. I think I'll try using less salt next time.
Chidinma Loveth Ukatu
ukatu59@yahoo.comThe ravioli were a bit too thick for my liking. I think I'll try making them thinner next time.
Subash Subash
s_subash@gmail.comThis dish was a little too rich for my taste. The goat cheese and pancetta were a bit overwhelming. I think I'll try making it again with less cheese and pancetta next time.
Shia Islam
ishia31@yahoo.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 and arugula were a great combination, and the pancetta butter sauce was rich and flavorful.
Jake Richards
j11@hotmail.co.ukThis recipe is a keeper! The ravioli were cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to anyone who loves Italian food.
jacob ward
j_w@yahoo.comI made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination of the goat cheese and arugula. The pancetta butter sauce was also a hit.
Baber Gaffor
bgaffor86@gmail.comThis recipe was easy to follow and the results were amazing. The ravioli were light and fluffy, and the sauce was flavorful and creamy. I will definitely be making this again!
Maream Ali
ma79@gmail.comThe combination of goat cheese and arugula in the ravioli is simply divine. The pancetta butter sauce adds a savory richness that takes this dish to the next level. I highly recommend trying this recipe!
Miss Khadija
k4@aol.comThis goat cheese arugula ravioli was a hit with my family! The flavors of the goat cheese, arugula, and pancetta butter sauce were perfectly balanced. The ravioli were cooked to perfection and the sauce was rich and creamy. I would definitely recomme