Creamy Corn & Pancetta Ravioli with Peach & Arugula Salad
Craft

Creamy Corn & Pancetta Ravioli

with Peach & Arugula Salad

35 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Nothing says summer quite like the duo of toothsome corn and juicy tomatoes, which we’re showcasing here in a creamy sauce with rich pancetta, tender, cheesy ravioli, and spicy chile paste. A fresh salad with sweet peach, crunchy pistachios, and pickled peppers is the perfect accompaniment to this vibrant, seasonal dish.
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  • Nutrition
    PER SERVING
  • Calories
    1010 Cals (est.)
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fresh
ingredients
Creamy Corn & Pancetta Ravioli with Peach & Arugula Salad
Title
  • 6 oz Diced Pancetta
  • 1½ lbs Five Cheese Ravioli
  • 4 ears Of Corn
  • ½ cup Cream
  • 1 Tbsp Calabrian Chile Paste
  • 1 Shallot
  • ½ cup Grated Parmesan Cheese
  • ½ lb Grape Tomatoes
  • 2 Tbsps Sherry Vinegar
  • 1 tsp Whole Dried Oregano
  • 4 oz Arugula
  • 1 Peach
  • 1 oz Pickled Peppadew Peppers
  • 4 tsps Honey
  • ¼ cup Roasted Pistachios
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large 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 thinly slice the shallot. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Halve, pit, and thinly slice the peach. Roughly chop the pistachios. Roughly chop the peppers. In a large bowl, whisk together the oregano, honey, vinegar, and a drizzle of olive oil; season with salt and pepper.

Cook the pancetta
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.

Cook the ravioli
3 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 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, drain thoroughly and return to the pot.
Cook the vegetables & make the sauce
4 Cook the vegetables & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, corn kernels, and halved tomatoes; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until slightly softened. Add the cream (shaking the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat.

Finish the ravioli
5 Finish the ravioli

To the pot of cooked ravioli, add the cooked vegetables and sauce, cooked pancetta, and half the reserved ravioli cooking water. Cook on medium-high, 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.

Make the salad & serve your dish
6 Make the salad & serve your dish

To the bowl of vinaigrette, add the arugula, sliced peach, chopped pistachios, and chopped peppers; season with salt and pepper. Toss to coat. Serve the finished ravioli garnished with the parmesan. Serve the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large 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 thinly slice the shallot. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Halve, pit, and thinly slice the peach. Roughly chop the pistachios. Roughly chop the peppers. In a large bowl, whisk together the oregano, honey, vinegar, and a drizzle of olive oil; season with salt and pepper.

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.

Cook the pancetta
Cook the ravioli
3 Cook the ravioli
Meanwhile, add the ravioli to the pot of boiling water. Cook, stirring occasionally, 2 to 3 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, drain thoroughly and return to the pot.
4 Cook the vegetables & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, corn kernels, and halved tomatoes; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until slightly softened. Add the cream (shaking the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat.

Cook the vegetables & make the sauce
Finish the ravioli
5 Finish the ravioli

To the pot of cooked ravioli, add the cooked vegetables and sauce, cooked pancetta, and half the reserved ravioli cooking water. Cook on medium-high, 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.

6 Make the salad & serve your dish

To the bowl of vinaigrette, add the arugula, sliced peach, chopped pistachios, and chopped peppers; season with salt and pepper. Toss to coat. Serve the finished ravioli garnished with the parmesan. Serve the salad on the side. Enjoy!

Make the salad & serve your dish
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