Ravioli with Arugula, Tomatoes and Pancetta

Name: Ravioli with Arugula, Tomatoes and Pancetta
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound cheese ravioli; 6 ounces thinly sliced pancetta, chopped; 1 (15-ounce) can diced tomatoes, drained; 3 tablespoons olive oil; 1/2 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 3 cups arugula; 1/2 cup thinly sliced fresh basil leaves, divided; 2 tablespoons butter, at room temperature

Ravioli with Arugula, Tomatoes and Pancetta was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-with-arugula-tomatoes-and-pancetta-recipe.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Ravioli with Arugula, Tomatoes and Pancetta recipe from Giada De Laurentiis..."

INGREDIENTS

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1 pound cheese ravioli

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6 ounces thinly sliced pancetta, chopped

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1 (15-ounce) can diced tomatoes, drained

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3 tablespoons olive oil

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1/2 teaspoon kosher salt, plus extra for seasoning

•

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

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3 cups arugula

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1/2 cup thinly sliced fresh basil leaves, divided

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2 tablespoons butter, at room temperature

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