Five Cheese Ravioli & Crispy Pancetta with Brown Butter Sauce & Arugula-Pear Salad
Craft

Five Cheese Ravioli & Crispy Pancetta

with Brown Butter Sauce & Arugula-Pear Salad

30 MIN
+$7.00/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
We're showcasing our new ravioli, which come filled with five types of cheese: ricotta, mozzarella, parmesan, provolone, and asiago! You'll boil them quickly until deliciously tender, then finish them in a rich, creamy sauce made with brown butter and balsamic vinegar. It's perfectly balanced by a bright, refreshing side salad.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    1000 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Five Cheese Ravioli & Crispy Pancetta with Brown Butter Sauce & Arugula-Pear Salad
Title
  • 6 oz Diced Pancetta
  • 1½ lbs Five Cheese Ravioli
  • 4 oz Arugula
  • 1 Lemon
  • 1 bunch Parsley
  • 1 Pear
  • 1 bunch Rosemary
  • 2 oz Salted Butter
  • 2 Tbsps Balsamic Vinegar
  • ½ cup Roasted Walnuts
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Cream
time-saving
tips & techniques
How To: Dress a Salad
How To: Hold a Chef's Knife
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Roughly chop the walnuts. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add 1 tablespoon of olive oil and season with salt and pepper. Whisk to combine. Quarter, core, and thinly slice the pear. Roughly chop the peppers. Roughly chop the parsley leaves and stems.  

Cook the pancetta & walnuts
2 Cook the pancetta & walnuts

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, 3 to 4 minutes, or until lightly browned. Add the chopped walnuts and chopped rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and the pancetta is cooked through. Transfer to a paper towel-lined plate. Wipe out the pan. 

Cook the ravioli
3 Cook the ravioli

Add the ravioli to the pot of boiling water and cook 2 to 3 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Drain thoroughly.  

Finish the ravioli
4 Finish the ravioli

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the cooked ravioli and cream. Cook, stirring constantly, 1 to 2 minutes or until thoroughly coated. Turn off the heat.  

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of lemon dressing, add the sliced pear, chopped peppers, and arugula. Season with salt and pepper; toss to coat. Serve the finished ravioli with the salad on the side. Top the ravioli with the cooked pancetta and walnuts, chopped parsley, and cheese. Enjoy! 

Tips from Home Chefs

Get Plans

Five Cheese Ravioli & Crispy Pancetta

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. Roughly chop the walnuts. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add 1 tablespoon of olive oil and season with salt and pepper. Whisk to combine. Quarter, core, and thinly slice the pear. Roughly chop the peppers. Roughly chop the parsley leaves and stems.  

2 Cook the pancetta & walnuts

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, 3 to 4 minutes, or until lightly browned. Add the chopped walnuts and chopped rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and the pancetta is cooked through. Transfer to a paper towel-lined plate. Wipe out the pan. 

Cook the pancetta & walnuts
Cook the ravioli
3 Cook the ravioli

Add the ravioli to the pot of boiling water and cook 2 to 3 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Drain thoroughly.  

4 Finish the ravioli

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the cooked ravioli and cream. Cook, stirring constantly, 1 to 2 minutes or until thoroughly coated. Turn off the heat.  

Finish the ravioli
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of lemon dressing, add the sliced pear, chopped peppers, and arugula. Season with salt and pepper; toss to coat. Serve the finished ravioli with the salad on the side. Top the ravioli with the cooked pancetta and walnuts, chopped parsley, and cheese. Enjoy! 

Browse Steps
1 of 5