Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
Photo by Brian Leatart


  • 6 ounces thinly sliced pancetta or bacon
  • 3 large shallots
  • 2 tablespoons olive oil
  • Fresh thyme sprigs
  • 5 tablespoons butter
  • Nonstick vegetable oil spray
  • 42 wonton wrappers (from one 12-ounce package)
  • + 8 more ingredients
    • 12 fresh basil leaves
    • 1 teaspoon fresh thyme
    • ½ cup freshly grated Parmesan cheese
    • 6 large plum tomatoes
    • 2 large egg whites
    • 4 tablespoons butter
    • 8 ounces arugula
    • 6 ounces soft fresh goat cheese (such as Montrachet), crumbled

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 she...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network