RAVIOLI WITH A CRANBERRY, DATE, WALNUT & PANCETTA SAUCE
This came from a friend who owns a restaurant in Colorado, however I recently found the same recipe on "The Kitchen" website, so, all I can say is... it's a great dish whoever the chef maybe. It is simple and quick. The key is to use a good fresh ravioli. Now The Kitchen website recommended, spinach, mushroom or cheese ravioli, but I have used the mushroom which is my favorite, and have also tried a 4 cheese which is very good. I have a local Italian market that sells wonderful fresh ravioli, but Buitoni brand, also sells fresh ravioli which can be found at most major grocery stores. Butoni has a great variety of cheese, 4 cheeses, mushroom, spinach and chicken, even a whole wheat cheese variety which is very good with this. Also, Whole Foods carries a variety of fresh pasta as well. But there are many brands available these day, so just use your favorite. Serve with an Arugula salad with shallots and a honey balsamic vinaigrette and a crusty toasted baguette.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pasta -- Bring a large pot of salted water up to a boil and cook the ravioli according to the package directions. Ravioli doesn't take too long, so make sure you have all your other ingredients ready.
- Walnuts -- In a large dry saute pan (we are using a large pan because we will make the sauce in this same pan, and then add the ravioli once cooked also to the pan, so we need something fairly large), heat to medium and add in the walnuts. Cook 2-3 minutes just until you start to smell the nuts and they start to get golden brown. Keep an eye on them, they go quickly. You just want to lightly toast them. Once they are done, just put on a small plate off to the side while you make the sauce.
- Sauce -- In that same pan, add 1/2 the olive oil and bring up to medium heat and add the pancetta and cook 2-3 minutes (it won't take long as it is thin sliced). Then add in the garlic and a pinch of salt and cook another minute. Toss in the cranberries, dates and cook until heated through.
- Finishing -- Drain the ravioli well and add right to the pan with the pancetta and fruit. Add a bit more oil if the pan is dry, and cook just until the ravioli is well coated with the sauce. Toss in the walnuts, goat cheese, chives and pepper. Salt is optional (go easy because the pancetta and the goat cheese are both salty).
- Serve -- Plate on a large family style platter and drizzle with the extra olive oil. Serve with a arugula salad and a honey balsamic vinaigrette and maybe a crunchy toasted baguette. ENJOY!
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Hamid Saeed
saeed.h78@yahoo.comOverall, I thought this recipe was good. The sauce was a bit too sweet for my taste, but the ravioli were cooked perfectly.
Afaj Miya
m72@gmail.comThis recipe is a bit bland for my taste. I would recommend adding some more spices.
FunnyKids
funnykids@hotmail.comI'm not sure what went wrong, but my sauce turned out bitter. I think I may have added too much pancetta.
KeepThe Positivity
p_keepthe100@yahoo.comI used a different type of ravioli and it turned out great. This recipe is very versatile.
Cheryl Rock
r-cheryl29@gmail.comThis recipe is easy to follow and the results are amazing. I will definitely be making this again.
Abdo Farhat
a_farhat23@yahoo.comI'm not a big fan of dates, but I loved the sauce in this recipe. It was sweet and savory, and the pancetta added a nice salty touch.
Muhammad Hasnain 415
m_463@gmail.comThis recipe is a bit expensive to make, but it's worth it for a special occasion.
M. iltaja
miltaja98@yahoo.comI'm not a vegetarian, but I love this recipe. The walnuts and dates add a nice touch of sweetness and crunch.
Shokit Ali
s_a@gmail.comThis recipe is perfect for a special occasion.
Melanie Mafo
mafo@yahoo.comI had some leftover sauce, so I used it to make a pasta salad the next day. It was delicious!
Bongho Moses
m.bongho46@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The sauce is amazing!
A.R Ashik Official
a@aol.comI'm not a big fan of pancetta, so I substituted bacon instead. It turned out great!
Jan “Hammer” Pettersson
j@yahoo.comThis is one of my favorite recipes! I make it all the time.
Destiney Dennis
dennis_d@gmail.comThe sauce was a bit too thick for my liking, but the flavors were great. I would recommend adding a little bit of water or broth to thin it out.
Jessica Wesche
jessica-w@aol.comDelicious! I made this for a dinner party and everyone raved about it.
Andile Mhlungu
andile-mhlungu@hotmail.comI followed the recipe exactly and the sauce turned out too sweet for my taste. Next time I will reduce the amount of cranberries and dates.
red sus
s-r@yahoo.comThis recipe was a hit with my family! The cranberry-date-walnut-pancetta sauce was unique and flavorful, and the ravioli were cooked perfectly. I will definitely be making this again.