Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
See full recipe on: Epicurious
Ingredients |
|---|
| 2 tablespoons olive oil |
| 3 large shallots, minced |
| 8 ounces arugula, chopped (about 8 cups) |
| 6 ounces soft fresh goat cheese (such as montrachet), crumbled |
| 1/2 cup (about 1 1/2 ounces) freshly grated parmesan cheese |
| Nonstick vegetable oil spray |
| 42 (about) wonton wrappers (from one 12-ounce package) |
| 2 large egg whites, whisked just until foamy |
| 6 ounces thinly sliced pancetta* or bacon, coarsely chopped |
| 1/4 cup (1/2 stick) butter |
| 6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced |
| 1 teaspoon chopped fresh thyme |
| 5 tablespoons butter, melted |
| 12 fresh basil leaves |
| Fresh thyme sprigs |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 984 | — |
| Fat | 67g | 104% |
| Carbs | 63g | 21% |
| Protein | 31g | 62% |
| Fiber | 4g | 19% |
| Cholesterol | 132mg | 44% |
| Sodium | 1,222mg | 50% |
Preparation |
|---|
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