GOAT CHEESE-ARUGULA RAVIOLI WITH TOMATO-PANCETTA BUTTER
Categories Leafy Green Tomato Goat Cheese Parmesan Basil Bacon Arugula Summer Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make ravioli:
- Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.
- Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)
- Make tomato-pancetta butter:
- Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook and serve ravioli:
- Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
RICOTTA AND WALNUT RAVIOLI WITH ARUGULA
Peppery arugula lightens this substantial vegetarian pasta dish in which slightly tannic walnuts play a key role in pairing perfectly with red wines like merlot.
Provided by Food Network Kitchen
Time 2h10m
Yield About 30 ravioli
Number Of Ingredients 13
Steps:
- 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
- 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
- 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
- 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.
GIADA'S CACIO E PEPE WITH PANCETTA AND ARUGULA
I like to gift my Cacio e Pepe some more heft with arugula and pancetta. Now this is always a family favorite in my house!
Provided by Giada De Laurentiis
Categories Main Course pasta
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving 1½ cups of pasta water.
- Meanwhile, heat a large straight sided skillet over medium heat. Add the olive oil and pancetta. Cook stirring often with a wooden spoon until the pancetta is crisp, about 10 minutes. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and scrape up all the bits that are sticking to the bottom.
- Add the pasta and sprinkle with the Parmesan cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and the butter and stir to combine, creating a light creamy cheese sauce. Add the arugula and cook until wilted. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.
Nutrition Facts : ServingSize 6, Calories 671
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
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