Ravioli with Arugula, Tomatoes and Pancetta (adapted from Giada De Laurentiis)
1 pound cheese ravioli
6 ounces thinly sliced pancetta, chopped
1 (15-ounce) can diced tomatoes, drained
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced fresh basil leaves, divided
1 tablespoon butter, at room temperature
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook according to the package.
In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes and 1/4 teaspoon pepper, and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with pepper to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.
Arugula Bruschetta (From Sarah Manaresi’s Kitchen)
chevre goat cheese with garlic and herbs
fresh tomatoes, sliced
Lightly toast the sourdough bread. Spread with cheese. Top with fresh tomatoes and arugula. Place under the broiler until desired doneness of your tomatoes (about 2 minutes). Just be careful and keep an eye on the bread under the broiler ’cause you don’t want it to burn!