Saturday, August 21, 2010

Ravioli with Spinach, Tomatoes and Pancetta

This is a quick dinner idea. It's simply store bought fresh ravioli that has been glammed up with a tasty Italian sauce. Warm and comforting, savory and delicious, you'll feel like you're in Italy...well almost.

Recipe: (serves 4)
1-1 1/2 pounds cheese ravioli
4 ounces thinly sliced pancetta, chopped
4-5 medium tomatoes, seeded and diced (~2 cups)
(If you don't have fresh tomatoes use 1 (15-ounce) can diced tomatoes, drained)
2-3 tablespoons olive oil
salt & pepper to taste
3 cups fresh spinach leaves
1/2 cup basil, julienned
1 tablespoon butter
Parmesan cheese, grated for garnish

1. Bring a large pot of water to a boil.
2. In a large skillet over medium-high heat, cook the pancetta, stirring often until it reduces down about 7 minutes. Remove from the pan and let rest on a few paper towels to absorb the grease.
3. Add the ravioli to the boiling water and cook 1 minute less than the package instructions and drain out the cooking water.
4. To the skillet, add the tomatoes, olive oil and cook for ~2 minutes. Add the spinach and 1/4 cup of basil and cook until it wilts down, ~ 1 minute. Add the butter, ravioli and cooked pancetta and toss until coated and butter is melted. Salt and pepper to taste and serve hot, garnished with rest of the basil and some Parmesan cheese, along side a fresh green salad and warm crusty bread.

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