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Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter Recipe

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter Recipe

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Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

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Ingredients

Count

Nutrition

917

Calories

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Ingredients:

Serving

2 tbsp olive oil
3 large shallots, minced
8 oz arugula, chopped (about 8 cups)
6 oz soft fresh goat cheese (such as montrachet), crumbled
1/2 cup (about 1 1/2 oz) freshly grated parmesan cheese
nonstick vegetable oil spray
42 (about) wonton wrappers (from 1 12-oz package)
2 large egg whites , whisked just until foamy
6 oz thinly sliced pancetta * or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered , seeds
1 tsp chopped fresh thyme
5 tbsp butter, melted
12 fresh basil leaves
fresh thyme sprigs

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	917.18 Kcal (3840 kJ)
Calories from fat	475.06 Kcal
		% Daily Value*
Total Fat	52.78g	81%
Cholesterol	117.7mg	39%
Sodium	1488.23mg	62%
Potassium	1421.66mg	30%
Total Carbs	81.8g	27%
Sugars	18.62g	74%
Dietary Fiber	8.66g	35%
Protein	35.01g	70%
Vitamin C	53.8mg	90%
Vitamin A	0.2mg	8%
Iron	5mg	28%
Calcium	324.8mg	32%

Amount Per 100 g
Calories	141.29 Kcal (592 kJ)
Calories from fat	73.18 Kcal
		% Daily Value*
Total Fat	8.13g	81%
Cholesterol	18.13mg	39%
Sodium	229.26mg	62%
Potassium	219mg	30%
Total Carbs	12.6g	27%
Sugars	2.87g	74%
Dietary Fiber	1.33g	35%
Protein	5.39g	70%
Vitamin C	8.3mg	90%
Iron	0.8mg	28%
Calcium	50mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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