If you have an abundance of arugula to use up, this pasta dish is the answer! No fewer than 8 cups of arugula goes into the ravioli filling, where it’s wilted and combined with goat cheese and parmesan. It is then topped with a thick, tomato pancetta sauce.
Homemade arugula and goat cheese ravioli recipe, topped with a tomato pancetta sauce. A delicious and special dinner dish. Make your own pasta or use store-bought fresh pasta sheets.
Though we both loved it, my husband and I had a difference of opinion on this dish. I felt it could have done with less pancetta. Husband, who loves pancetta, felt it was just right. Honestly, it would be lovely either way, depending on your taste. And as it’s added back in at the end, you can add a bit, if you like less, then add more for the pancetta lover. You could even leave out the pancetta altogether for a lighter, meatless dish.
I made my own pasta for the ravioli but store-bought wonton wrappers would work as well. The ravioli are excellent though and I do recommend fresh pasta, if you can. The ravioli will freeze well for up to a month, so you can make them ahead.
- Fresh pasta sheets, rolled thin
- 2 large egg whites, whisked just until foamy, for sealing ravioli
- Ravioli Filling:
- 1 Tbsp. olive oil
- 3 shallots, minced
- 8 ounces baby arugula, roughly chopped (about 8 cups)
- 6 ounces soft fresh goat cheese, crumbled (this is about a large log less about an inch)
- 1/2 cup freshly grated Parmesan cheese
- Tomato-Pancetta butter:
- 6 ounces thinly sliced pancetta (or bacon), coarsely chopped (** I prefer less, perhaps 3-4 ounces)
- 2 Tbsp. butter
- 6 large plum tomatoes, seeded and diced
- 1 tsp. chopped fresh thyme
- For serving:
- 12 fresh basil leaves
- Fresh thyme sprigs
- Shaved Parmesan, if desired
- Make ravioli filling:
- In a large, heavy skillet, heat oil over medium heat. Add the shallots and cook until tender, about 10 minutes. Add the arugula and stir just until wilted but still bright green, about 3 minutes. Transfer arugula mixture to a large bowl and allow to cool. Once cooled, mix in the goat and Parmesan cheese. Season with salt and pepper and set-aside.
- If using fresh pasta: Prepare your favourite pasta dough (* see my standard dough recipe below) and roll into 4 or 6 thin sheets (setting 6 or 7 with Kitchen aid roller). Lay one sheet on a floured cutting surface. Place a generous teaspoon of filling about 2 inches apart along the sheet of pasta. Brush the edges and between filling with egg white. Place another sheet of pasta over the top, and carefully seal edges and between filling, while working out any air pockets. Trim the edges and cut in between filling pockets to make individual ravioli. Remove to a floured baking sheet and cook immediately or refrigerate, covered with plastic wrap up to 1 day (or freeze up to 1 month). If cooking from 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 a slotted spoon, transfer pancetta to paper towel. Set aside. Pour off all but 1 tablespoon of the pancetta drippings from the skillet. Add the butter to the drippings in skillet and melt over medium-high heat. Add the tomatoes and thyme and cook, stirring, until tomatoes are tender, about 5 minutes. Season with salt and pepper. Can be made up to 2 hours ahead. Let stand at room temperature.
- Cook and serve ravioli:
- Cook ravioli in a large pot of boiling salted water until just tender. *Do not let the water boil too vigorously, to prevent ravioli from breaking open.
- While the ravioli are cooking, re-warm the tomato sauce over medium heat. Add the reserved pancetta and basil and cook, stirring, for about 1 minute.
- Drain the ravioli and divide among bowls. Spoon sauce over ravioli; garnish with thyme.
- * My standard recipe for pasta is 300 grams of flour and 3 eggs. I will often use 200 grams all-purpose flour and 100 grams semolina.