Craft

Burrata Ravioli in Creamy Red Pepper Sauce

with Pancetta, Breadcrumbs & Goat Cheese Salad

30 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

For this dish, you'll toss our new, decadent burrata-filled ravioli in a vibrant, creamy sauce featuring roasted red pepper pesto, spicy Calabrian chile paste, and bites of crispy pancetta. You'll balance the richness with a bright arugula and goat cheese salad studded with crunchy almonds and tangy balsamic cipolline onions.

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Nutrition

PER SERVING
Calories

1250 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
13 oz Burrata Ravioli
6 Tbsps Roasted Bell Pepper Pesto
1½ tsps Calabrian Chile Paste
¼ cup Cream
2 oz Arugula
¼ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
1 oz Goat Cheese
2 Tbsps Balsamic Vinegar
1 oz Balsamic-Marinated Cipolline Onions
1 Tbsp Sour Cherry Spread
2 Tbsps Sliced Roasted Almonds
1 oz Sliced Roasted Red Peppers
4 oz Grape Tomatoes
1 bunch Parsley

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the peppers. Halve the tomatoes. Roughly chop the onions. Roughly chop the parsley leaves and stems. In a large bowl, combine the sour cherry spread, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper.

2 Toast the breadcrumbs

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl; add half the parmesan. Stir to combine. Wipe out the pan.

3 Cook the pancetta

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.

4 Cook the ravioli

Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.

5 Finish & serve your dish

To the pot of cooked ravioli, add the red pepper pesto, chopped peppers, cream (shaking the packet before opening), cooked pancetta, remaining parmesan, half the reserved ravioli cooking water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the ravioli are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. To the bowl of dressing, add the halved tomatoes, chopped onions, and arugula; stir to combine. Serve the finished ravioli topped with the parmesan breadcrumbs and chopped parsley. Serve the salad garnished with the almonds and goat cheese (crumbling before adding). Enjoy!