Pancetta & Five Cheese Ravioli Bake with Basil Pesto & Garlic Bread
Craft

Pancetta & Five Cheese Ravioli Bake

with Basil Pesto & Garlic Bread

40 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. You'll use it as the base of this decadent bake, which features tender, cheesy ravioli, verdant spinach, Calabrian chile paste, and more—all baked under a layer of melty mozzarella.
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  • Nutrition
    PER SERVING
  • Calories
    1370 Cals (est.)
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fresh
ingredients
Pancetta & Five Cheese Ravioli Bake with Basil Pesto & Garlic Bread
Title
  • 3 oz Diced Pancetta
  • ¾ lb Five Cheese Ravioli
  • 1½ tsps Calabrian Chile Paste
  • 3 oz Baby Spinach
  • 4 oz Fresh Mozzarella Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Whole Dried Oregano
  • 3 Tbsps Basil Pesto
  • 1 oz Garlic & Herb Flavored Butter
  • 1 Small Baguette
  • 1 8-Oz Can Tomato Sauce
  • 1 Shallot
  • 2 cloves Garlic
  • 2 Tbsps Tomato Paste
  • ¼ cup Cream
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the baguette lengthwise.

Cook the pancetta
2 Cook the pancetta

In a medium pan (cast iron or oven-safe, 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. Carefully drain off and discard any excess fat.

Make the sauce
3 Make the sauce

Add the sliced shallot and chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the tomato paste, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined. Add the spinach, tomato sauce (carefully, as the liquid may splatter), and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat.

Bake the ravioli
4 Bake the ravioli

Add the ravioli to the pan; stir to combine. If your pan isn’t oven-safe, transfer the ravioli and sauce to a baking dish. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Carefully cover the pan with foil. Bake 11 minutes. Carefully remove the foil. Continue to bake 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 1 to 2 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven.

Make the garlic bread & serve your dish
5 Make the garlic bread & serve your dish
  • Meanwhile, place the halved baguette on a sheet pan, cut side up. Evenly spread the softened butter onto the cut sides of the bread; drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board and carefully halve on an angle. Serve the baked ravioli drizzled with the pesto and sprinkled with the parmesan. Serve the garlic bread on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the spinach. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the baguette lengthwise.

2 Cook the pancetta

In a medium pan (cast iron or oven-safe, 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. Carefully drain off and discard any excess fat.

Cook the pancetta
Make the sauce
3 Make the sauce

Add the sliced shallot and chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the tomato paste, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined. Add the spinach, tomato sauce (carefully, as the liquid may splatter), and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat.

4 Bake the ravioli

Add the ravioli to the pan; stir to combine. If your pan isn’t oven-safe, transfer the ravioli and sauce to a baking dish. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Carefully cover the pan with foil. Bake 11 minutes. Carefully remove the foil. Continue to bake 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 1 to 2 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven.

Bake the ravioli
Make the garlic bread & serve your dish
5 Make the garlic bread & serve your dish
  • Meanwhile, place the halved baguette on a sheet pan, cut side up. Evenly spread the softened butter onto the cut sides of the bread; drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board and carefully halve on an angle. Serve the baked ravioli drizzled with the pesto and sprinkled with the parmesan. Serve the garlic bread on the side. Enjoy!
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