Craft

Burrata Ravioli & Pancetta-Tomato Sauce

with Arugula & Orange Salad

35 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

INGREDIENT IN FOCUS

Italian pancetta is seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). It adds incredible depth of flavor and pleasant saltiness to a variety of dishes, especially pastas. We're using it here to flavor our creamy, spicy sauce that coats our decadent new burrata ravioli.

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Nutrition

PER SERVING
Calories

1210 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
13 oz Burrata Ravioli
1½ tsps Calabrian Chile Paste
¼ cup Cream
1 bunch Parsley
¼ cup Grated Parmesan Cheese
1 oz Salted Butter
2 oz Arugula
½ oz Pickled Peppadew Peppers
1 8-Oz Can Tomato Sauce
1 Tbsp Red Wine Vinegar
2 cloves Garlic
1 Cara Cara Orange
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Roasted Pistachios

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and medium dice the orange. Roughly chop the peppers. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. In a large bowl, combine the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine.

2 Cook the pancetta

In a large pan (nonstick, if you have one), 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. Wipe out the pan.

3 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the cooked pancetta, tomato sauce (carefully, as the liquid may splatter), as much of the chile paste as you'd like and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat.

4 Cook the ravioli

Meanwhile, add the ravioli to the pot of boiling water. Cook 3 to 5 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Drain thoroughly.

5 Finish the ravioli

To the pan of sauce, add the butter; heat on medium-high until melted. Once melted, add the cream (shaking the packet before opening) and cooked ravioli. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated. Turn off the heat.

6 Make the salad & serve your dish

To the bowl of dressing, add the diced orange, chopped peppers, and arugula. Season with salt and pepper; toss to coat. Serve the finished ravioli with the salad on the side. Garnish the ravioli with the chopped parsley and parmesan. Garnish the salad with the chopped pistachios. Enjoy!