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
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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.

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  • Nutrition
    PER SERVING
  • Calories
    1000 Cals (est.)
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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
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

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! 

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