Weeknight Dinner in Minutes…Ravioli with Pancetta & Arugula

ravioli & panchettaWith work, kids, gym, after-school practice, 4-H, doctor’s appointments, and everything else that takes time out of the day, sometimes we need a dinner that can be made in minutes.  You know me…I hate meals from a box and I refuse to rely on fast food and pizza delivery. With that in mind, I saw one of Giada’s episodes in which she made ravioli like this and I, of course, had to try it.  I never write down recipes that I see on Food Network, so I went from memory, and it turned out pretty good!  Now, I make it all the time with all sorts of variations.

1 bag frozen cheese ravioli

6 oz. pancetta-cut up (I’ve also used bacon)

1 TBSP olive oil

15 oz. can petite diced tomatoes

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (I’ve also used minced garlic)

5 oz. box of baby argula (I’ve also used arugula blend and baby spinach)

Prepare ravioli according to package directions.  Meanwhile, heat olive oil in a large non stick skillet.  Saute pancetta until crisp.  Remove pancetta from the skillet and add tomatoes and seasonings.  Saute for 5 minutes.  Add greens and toss to coat.  As greens wilt, add pancetta and cooked ravioli.  Add pasta water a few tablespoons at a time to keep everything from sticking.  Gently toss to combine and allow ravioli to soak up the flavors.

Serve with parmesan cheese.

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