Ravioli with Prosciutto & Arugula #SundaySupper

On Day 4 after Hurricane Irma, I was nearing my breaking point.  No electricity, oppressive heat, limited resource, and no end in sight. When I hit that wall, the only thing I could think that would make me feel better was spaghetti & meat sauce. As simple as it is, pasta is my comfort food.  No matter how bad my day is, a bowl of spaghetti with a thin meat sauce (yes, I know that’s weird) makes everything better.

As great as spaghetti & meat sauce is, I love to experiment with different pastas and making my own pasta.  However, there are nights when I don’t have the time to make fresh pasta, and there are nights when my husband & I want  quick, simple meal.  This is our go-to.

1 bag frozen cheese ravioli
6 oz. prosciutto, pancetta, or even bacon
1 TBSP olive oil
15 oz. can petite diced tomatoes
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove-minced
5 oz. box of baby arugula (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 prosciutto or pancetta until crisp.  Remove meat from the skillet and add tomatoes, garlic, 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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