I just love Spring with all of its fresh bounty of new spring greens and veggies. Even though I don’t technically have a garden anymore, I do grow several things in pots. One of those will always be filled with arugula, a.k.a. rocket. This weekend, I harvested the first crop of the season and immediately knew that I would be making this relatively easy pasta for dinner after picking up some fresh goat cheese from our local farmer’s market.
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Goat Cheese Arugula Ravioli with Tomato-Pancetta Butter
For the Ravioli:
2 Tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces fresh goat cheese, crumbled
1/2 cup freshly grated Parmesan cheese
2 Tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces fresh goat cheese, crumbled
1/2 cup freshly grated Parmesan cheese
Nonstick vegetable oil
42 (about) wonton wrappers from one 12-ounce package
2 large egg whites, whisked until foamy
42 (about) wonton wrappers from one 12-ounce package
2 large egg whites, whisked until foamy
For the Tomato-Pancetta Butter
6 ounces thinly sliced pancetta (or bacon), coarsely chopped
1/4 cup butter, plus 5 Tablespoons butter, melted
6 large Roma tomatoes, quartered, seeds and membranes removed, tomatoes diced
1 teaspoons fresh thyme
12 fresh basil leaves
Fresh thyme sprigs
6 ounces thinly sliced pancetta (or bacon), coarsely chopped
1/4 cup butter, plus 5 Tablespoons butter, melted
6 large Roma tomatoes, quartered, seeds and membranes removed, tomatoes diced
1 teaspoons fresh thyme
12 fresh basil leaves
Fresh thyme sprigs
For the 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. Season filling with salt and pepper.
Line 2 baking sheets with heavy duty foil; spray foil with nonstick cooking 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.
These can be prepared ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy duty foil and freeze up to 1 week. Do not thaw before cooking.
For the Butter: Cook pancetta in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towel to drain. Pour off all but 1 Tablespoon drippings from skillet. Add 1/4 cup butter to skillet; melt over medium-high heat. Add tomatoes and chopped thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Place 5 Tablespoons melted butter in a large bowl. Cook half of ravioli in a large pot of boiling, salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using a large strainer, transfer the raviolis to a colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in the same pot of boiling water. Drain and add to the 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 sprigs.
4 to 6 servings
Thanks for joining me for What’s On the Menu Wednesday this week. I look forward to what you have to say.
Looks really yummy!
KB
Hi Debbie,
I shared my Coconut Milk Yogurt with a video and two articles that I hope you like!
Your ravioli looks fantastic! I love all the flavors that are packed in there, bookmarking it and definitely going to give this a try!
That ravioli looks good! Thanks for hosting this link up party! I posted Grilled Asparagus and Artichoke Salad. I hope you enjoy!
-Nancy @ http://www.realfoodallergyfree.com
Thanks for hosting! This week I’m sharing an EASY & Frugal Stovetop Chicken Parm Pasta! I love that it doesn’t heat up my house & I can stretch 2 chicken breasts in a meal that feeds a family of 5 with leftovers.
Have a GREAT week!
Denise @ Creative Kitchen
Linking up my Beef Brisket with Corn Kernels in Mushroom Sauce for this week! Tnx again for hosting!
Thanks for hosting, great looking recipe. I added Rustic Italian Bread Enjoy !!
You had me at pancetta butter…oh my goodness YUM!
I haven’t made or eaten ravioli in such a long time….now I have major craving,lol.
I linked up my Plum Dumplings today….thank you for hosting again.
This just looks fantastic. I cannot wait to try it out. Great picture.
Hello,
Well, I really hope you are adding enough chairs to your table…because I am coming over for dinner!
~ Gabriela ~
Saying, Hello Debbie. Have a good day. Thanks for hosting.
This is one of my favourite desserts, so awesome!