Name: Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
Yield: Makes 4 to 6 servings
Ingredients: 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; 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; 5 tablespoons butter, melted; 12 fresh basil leaves; Fresh thyme sprigs

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Goat Cheese-Arugula Ravioli with Tomato-Pancetta ButterBrian Leatart

This is a great entrée for entertaining or for a special weeknight dinner for your family. Either way, no one except you will know how easy it is to make. And your secret is safe with us.

Recipe notes

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