Ravioli With A Cranberry Date Walnut Pancetta Sauce Recipes

RAVIOLI WITH A CRANBERRY, DATE, WALNUT & PANCETTA SAUCE

Steps:

• Pasta -- Bring a large pot of salted water up to a boil and cook the ravioli according to the package directions. Ravioli doesn't take too long, so make sure you have all your other ingredients ready.
• Walnuts -- In a large dry saute pan (we are using a large pan because we will make the sauce in this same pan, and then add the ravioli once cooked also to the pan, so we need something fairly large), heat to medium and add in the walnuts. Cook 2-3 minutes just until you start to smell the nuts and they start to get golden brown. Keep an eye on them, they go quickly. You just want to lightly toast them. Once they are done, just put on a small plate off to the side while you make the sauce.
• Sauce -- In that same pan, add 1/2 the olive oil and bring up to medium heat and add the pancetta and cook 2-3 minutes (it won't take long as it is thin sliced). Then add in the garlic and a pinch of salt and cook another minute. Toss in the cranberries, dates and cook until heated through.
• Finishing -- Drain the ravioli well and add right to the pan with the pancetta and fruit. Add a bit more oil if the pan is dry, and cook just until the ravioli is well coated with the sauce. Toss in the walnuts, goat cheese, chives and pepper. Salt is optional (go easy because the pancetta and the goat cheese are both salty).
• Serve -- Plate on a large family style platter and drizzle with the extra olive oil. Serve with a arugula salad and a honey balsamic vinaigrette and maybe a crunchy toasted baguette. ENJOY!

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Steps:

• Grind up the nuts in a food processor completely.
• Add the butter and olive oil and pulse a few times until a nice paste forms.
• Add the cheese and pulse 2-3 times.
• Add the cream gradually and keep it on a continual blend until smooth.
• Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

RAVIOLI WITH HERBED WALNUT SAUCE

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
• Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.