Five Cheese Ravioli & Pancetta-Tomato Sauce with Arugula Salad
Craft

Five Cheese Ravioli & Pancetta-Tomato Sauce

with Arugula Salad

35 MIN
+$6.99/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 tender ravioli filled with five types of cheese: ricotta, mozzarella, asiago, provolone, and parmesan.
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  • Nutrition
    PER SERVING
  • Calories
    1080 Cals (est.)
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fresh
ingredients
Five Cheese Ravioli & Pancetta-Tomato Sauce with Arugula Salad
Title
  • 3 oz Diced Pancetta
  • ¾ lb Five Cheese Ravioli
  • 2 oz Arugula
  • 1 Persian Cucumber
  • 1 8-Oz Can Tomato Sauce
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Cream
  • 1 bunch Parsley
  • 1 oz Salted Butter
  • 2 cloves Garlic
  • 1 Tbsp Red Wine Vinegar
  • ½ oz Pickled Peppadew Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
Prepare the ingredients & make the dressing
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. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peppers. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. In a large bowl, whisk together the vinegar and 1 tablespoon 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.

Make the sauce
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.

Cook the ravioli
4 Cook the ravioli

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.

Finish the ravioli
5 Finish the ravioli

To the pan of sauce, add the butter; heat on medium-high until 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.  

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

To the bowl of dressing, add the sliced cucumber, 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!

Tips from Home Chefs

Prepare the ingredients & make the dressing
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. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peppers. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. In a large bowl, whisk together the vinegar and 1 tablespoon 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
Make the sauce
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

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.

Cook the ravioli
Finish the ravioli
5 Finish the ravioli

To the pan of sauce, add the butter; heat on medium-high until 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 sliced cucumber, 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!

Make the salad & serve your dish
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