Finally, it’s Friday!
Tonight’s dinner is an altered, simple pasta recipe by Giada De Laurentis. Her recipe calls for cheese ravioli and pancetta, but both were unavailable at the grocery store today, so I substituted tortellini for the ravioli, and bacon for the pancetta. It took maybe a half hour to put together, so it’s a perfect weeknight meal.
1 pound cheese tortellini
6 ounces thinly sliced bacon, 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
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.
I have another batch of Reinhart’s bagels (posted previously) proofing right now that will later be cinnamon-y, brown sugary, chewy delights. At some point this weekend, I’ll also be doing a post on Jacques Pepin’s apple galette. My first experience making pate brisee!
Enjoy the weekend!