Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

We had this last Sunday night for dinner. I had a lot of extra ravioli rounds leftover from the beet pasta, so I tasked Dave with finding a new filling. Considering how much we liked it, I think I might send him to find recipes off the internet more often!

Presto Pasta Night, hosted by the lovely Ruth at Once Upon a Feast, is something I wish I participated in more. We have had a crazy amount of pasta dinner this last week, so I think I might save a couple for future weeks! Sneaky! :)

These ravioli were glorious. Yep, glorious. The filling was creamy and delicious and the sauce was fresh and lively. (And c'mon, pancetta is fantastic in almost everything.) I only made half the called-for filling, since I knew I wouldn't be able to fill all my remaining pasta rounds. I wish I had made the whole thing. I had wonton wrappers, but I sometimes find them too squidgy for ravioli.... but I would have made do, this filling was so tasty. I think the reason it worked so well for me is because I adore goat cheese and arugula. Mostly goat cheese. I even have a kit to try to make my own at home (which I should get to later this week), so I might be able to keep us into a steady supply.

Anyway, we enjoyed these ravioli far more than the beet ones, but only because goat cheese and arugula appeal to us more than beets. To each their own. :)

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
Bon Appetit Magazine, March 2001
http://www.epicurious.com/recipes/recipe_views/views/104784

Ravioli
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

Tomato-Pancetta butter
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

For serving:
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme sprigs

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.

Makes 4 to 6 servings.