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Ravioli with Arugula, Tomatoes and Pancetta

Giada De Laurentiis
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

6 oz

Pancetta

3 cups

Arugula

1/2 cup

Basil, fresh leaves

1 15 ounce can

Tomatoes

1 lb

Cheese ravioli

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

3 tbsp

Olive oil

2 tbsp

Butter