Ravioli with Arugula, Tomatoes and Pancetta

Colby is the master mind behind this recipe being added to our family.  While we were living in Italy he was flipping through TV channels and came across Food Network. Giada was making this ravioli.  He wrote down all the ingredients and the directions, gave me the list of things to buy and when I brought it all home he made it.  I love to make food for my family but every once in awhile it is sooooooo nice when Colby jumps in and says, "I've got this tonight."  (Usually that means we're having mac and cheese, but not this time!)  Not only was I so happy that he was making dinner, but I was so happy that this recipe was incredibly delicious and looked easy to put together.

Now every time this is on the menu Colby will usually step in during some part of the process and start to take over.  I need to get him to watch Food Network more often.

A few things about Pancetta...

1. I had never used Pancetta before this recipe.  It's kind of like bacon.  I normally find it by all the lunchmeat, but I've only had luck finding it at larger grocery store chains, not Aldi or Walmart. 

2. The Pancetta can go from being done to burnt in a heartbeat so watch it carefully and remove it right when it's getting close to being crisp.  Burnt pancetta isn't very fun.  We've had a couple of times when every room in our house smells like Pancetta because I let it go too long and it burned and smoke was bellowing through our house.  Oops.

 I love the colors, and the combination of all the ingredients is just so good.

Ravioli with Arugula, Tomatoes and Pancetta
Yield: 4-6 servings

Ingredients
1 pound cheese ravioli
6 oz thinly sliced pancetta, chopped
1 (15oz) can diced tomatoes, drained
3 tablespoons olive oil
1/2 teaspoon salt, plus extra for seasoning
1/4 teaspoon pepper, plus extra for seasoning
3 cups arugula
3 tablespoons dried basil
2 tablespoons butter, room temperature

Directions
Bring a large pot of lightly salted water to a boil over high heat.  Add the ravioli and cook for 7 to 9 minutes until tender.  (I like to add a little oil to my water to prevent sticking.) Drain and set aside.

While the ravioli is cooking, in a large non-stick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes.  Remove to a paper towel and let drain.

Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender.  Add the arugula and basil and cook until wilted, about 30 seconds.  Stir in the butter and melt.  Add the cooked ravioli and cooked pancetta and toss until coated.  Season with salt and pepper to taste.  Serve warm.

Source: Giada de Laurentiis from www.foodnetwork.com - she uses fresh basil, but I don't always have that on hand.  If you do use fresh then use 1/2 cup thinly sliced fresh basil leaves.