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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: Make ravioli: Heat oil in heavy large skillet over medium heat. Add
shallots; saut 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; saut 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; saut 1 minute. Spoon sauce over ravioli; garnish with
thyme.
Contributor: epicurious.com
| Ingredients:
2 Tablespoon(s) olive oil
3 Tablespoon(s) shallot; minced
8 Ounce(s) arugula; chopped
6 Ounce(s) goat cheese; softened, crumbled
1/2 Cup(s) parmesan cheese
42 wonton wrappers
2 egg whites; whisked until foamy
1 tomato pancetta butter
6 Ounce(s) pancetta; thinly sliced
1/4 Cup(s) butter
6 plum tomatoes; diced
1 Teaspoon(s) fresh thyme |
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