Sometimes dinner turns out pretty dang awesome. Other times you make Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach and angels sing.
Like literally, the heavens open and angelic voices can be heard for miles around praising your name for the goodness of Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach. It’s quick, it requires no real sauce or much prep time at all. And the ingredients list is very versatile so that you can change everything to your needs, or more like your picky eaters’ needs.
Because let’s be honest, once you’ve got kids you’re pretty much ruled by what will they eat and what will give me a headache. Unless you’re at our house then it’s, you get what you get, so don’t throw a fit. Well, we don’t say it like that but I certainly don’t make separate meals.
Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach
This is probably the longest name for any recipe we’ve ever created, but there’s so many good components in this dish, how could we not tell you a little about it just in the title?
Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach starts off with fresh ravioli which we buy at any local grocery store or Costco. It’s usually just a three or four cheese filled pasta, but the chicken or spinach versions would work fantastic as well.
Next, we cook up some simple ingredients like pancetta, garlic capers, tomatoes and spinach and add in the pasta with a little more oil, seasoning and top it all off with some freshly grated parmesan for serving. Both sun-dried tomatoes and fresh are used to brighten up the dish.
Can I tell you a little more about some of these ingredients?
What is Pancetta
The very first ingredient used for this pasta is pancetta. Pancetta is pork belly meat that has been salt cured, which is why it’s such a salty meat. It is sold in round slices or if you’re lucky you can find it in packages already chopped up. I say that because for a dish like this one where chopping the pancetta is part of the dish you’d might as well save yourself some time!
- Are Pancetta and Bacon the Same Thing?
Pancetta is actually the Italian version of bacon so it’s understandable that they can often be confused for being the same thing. The main difference between pancetta and bacon is how the two are prepared.
Italian Pancetta is salted and heavily seasoned with black pepper, rolled up tightly and contained in a casing to hold its shape. Pancetta is cured (the salt on it) but never smoked. Pancetta must be cooked in order to be consumed.
Bacon
Bacon is brined and then smoked to prepare it for market. Hence the names, applewood smoked, hickory smoked and so on. The smoking process for bacon is usually cold, so it’s never actually heated. Bacon must be cooked in order to be consumed.
- Are Pancetta and Prosciutto the Same?
We’ve already gone over pancetta and how it is prepared, but what about prosciutto? Did you think that was the Italian version of bacon? Prosciutto and pancetta often get confused but only because the names at a glance appear to be similar.
Prosciutto is not made from pork belly at all like pancetta and bacon. Instead, prosciutto is prepared by taking the meat from the hind leg of the pig, in other words the ham. Prosciutto is cured, usually rubbed on the outside with salt and some seasonings which dries out the meat. This can take months to a few years in order to occur.
Prosciutto, because of its dry curing and thin slices does not need to be cooked, but instead can be eaten as is. However, it’s also delicious fried up in a pan, so try that too.
Sun-Dried Tomatoes
We already know my love for sun-dried tomatoes, but just a quick reminder.
Unless otherwise stated, please always buy the jars of oil-packed sun dried tomatoes. They are more flavorful and that oil is used on the pasta so don’t buy the dried!
What are Capers?
Capers are actually unripened flower buds. No lie. You thought you were eating seeds or something similar to olives, huh! Most capers are brined which help to give them a salty flavor that’s great in many different dishes, especially pasta and chicken.
How Long to Cook Ravioli
Ravioli is a great pasta for busy weeknights as it’s usually sold fresh which means a much faster cooking time. Bring a pot of water to a boil over medium high heat. Heavily salt the water and then add the pasta. Cook ravioli for 4 minutes if it’s small and thin and up to 9 minutes if it’s very large and filled with a lot of meat and cheese or other ingredients.
How Much Ravioli Per Person?
You can usually count on around 1/4 pound of ravioli per person. So, a 16 ounce package of ravioli is usually good for about 4 people. This is always dependent on how many people are big eaters though. A small family (1 adults and 3 children) like ours only eats half a package because our kids are such light weight eaters.
Can Ravioli be Made in Advance
You can prepare ravioli up to one day ahead, but you should follow a couple of quick rules.
- Undercook the ravioli by 2 minutes. Cool and store the ravioli in a sealed container or bag. To reheat it, gently warm in a pot of water on the stove until completely warm and cooked.
- Cook the pasta until al dente and then cool in a dish and cover with plastic wrap. The next day when you’re ready to serve it, heat a little oil in a pan and gently cook the ravioli until hot.
How Long Does Ravioli Last?
A package of fresh ravioli can last for up to 3 days past the “sell by” date on the package if stored, unopened or in a sealed bag in the fridge.
- Can You Freeze Ravioli?
You sure can freeze ravioli! Keep fresh ravioli sealed in its package for up to 3 months in the freezer.
Why Does Ravioli Float?
Ravioli is usually a fresh pasta, so when you place it in hot, boiling water invisible steam bubbles attach to the ravioli and make them float.
This is a great sign that the pasta is or is almost done cooking.
Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach
Description
Ingredients
- 16 ounces Ravioli, Fresh Cheese Filled, Any kind may be used as long as it is fresh
- 1 Cup Pancetta, chopped
- 3 Cloves Garlic, minced
- 1/3 Cup Mushrooms, Baby Bella, minced
- 2 Tablespoons Capers, drained
- 3/4 Cup Tomatoes, oil packed, not dry Sun Dried , drained and chopped
- 1 Teaspoons Italian Seasoning
- 1 Cup Grape Tomatoes, , or more Fresh, halved (we buy the heirloom ones from Costco)
- 2 handfuls Baby Spinach, large
- 2 Tablespoons Olive Oil
- 1/2 Cup Parmesan Cheese, fresh, grated
- Salt and Pepper to taste, the capers and cheese have salt so I generally don't season with much more salt
Instructions
- Prepare all veggies so you can quickly add everything.
- Prepare a pot of water over medium high heat. Once it begins to simmer, add a good few pinches of salt so the water is like ocean water.
- Cook the pasta until it floats to the top and is tender, about 3-5 minutes.
- Heat a skillet over medium heat.
- Add the pancetta and cook, stirring as needed until crisp. Remove to a paper towel lined plate, leaving any oil in the pan.
- Add another drizzle of oil if there isn't enough left in the pan.
- Add the garlic and mushrooms, stirring frequently until tender.
- Quickly add the capers, sun dried tomatoes, drained pasta, Italian seasoning, tomatoes and spinach.
- Cook, stirring occasionally until the spinach is wilted.
- Add more oil as needed as that is the "sauce". You don't want it dripping in oil, but it should appear shiny
- Add the pancetta and parmesan in, stirring to combine and season with pepper, salt if needed.
- Serve hot!
Nutrition
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If you’re still looking for another delicious pasta dish, try this chicken pasta!
Nina
Good ingredients and tasted pretty good but I wouldn’t say it’s a good sauce for a ravioli! I added additional olive oil at the end per the suggestion but I didn’t want to add more to make it a bowl of oil…
Sweet Basil
Hi Nina! Ya, there isn’t really a “sauce” on this. You just want the ravioli to be tender and moist with a good shine on them.
1809
Very tasty. I made this for a dinner party. Everyone loved it and asked for the recipe. I used meat filled ravioli as couldn’t find fresh cheese ones and they worked very well
Sweet Basil
Love to hear this! Thank you so much!
Gibby
This was delicious! Cant believe how easily this came together and with so much flavor. Skipped the capers, may add pine nuts next time. Thank you, can’t wait to make again!
Sweet Basil
Ooohhhh…pine nuts sound amazing! Thank you for taking time to leave us a comment! So glad you enjoyed it!
Thelma
You addressed everything except why not to use frozen ravioli. It still has to be cooked…?
Sweet Basil
Hi Thelma! We have found that the fresh ravioli holds up better to the pan frying, but feel free to try frozen if you want.
Kiara
Hello! I plan on making this for dinner tonight, but unfortunately we dont have capers. Can I use olives instead?
Kiara
Hello! I plan on makin this for dinner tonight, but unfortunately we dont have capers. Can I use olives instead?
Sweet Basil
Sorry for the late reply! Olives would be delicious or you can just omit the capers. I hope it turned out great!
pat culhane
When do you add the first bit of oil (sometime before instruction # 6, I guess????)
Sweet Basil
Yes, sorry about that! You’ll want a little drizzle in the pan with step 4 before you add the pancetta.
Rosemary Calnan
Please check the nutrition list. It states a serving is only 81 calories. That can’t be right.
Sweet Basil
Thank you Rosemary! I am slowly going through all the recipes and checking the nutritional information to correct them. I’ll get this one moved up on my list!
nasıl gidilir
It looks really great. I want to do this. Thanks.
Sweet Basil
You’re going to love it!!
Arlene
Were is the receipt?
Sweet Basil
Hi Arlene! The recipe card is down at the bottom of the post.
REBECCA KLANDERUD
There is no recipe listed! Can you please send the recipe to me or post it?
It’s killing us to look at this delicious looking dish and no be able to prepare it!!😍
Sweet Basil
Hi Rebecca! The recipe card is down at the bottom of the post.
Susan
Where is the recipe? Didn’t see list of ingredients, or are we supposed to wing it?
Carol P
The food looks delish, but I need a recipe in order to create the dish. Thanks
Sweet Basil
Hi Carol! The recipe card is down at the bottom of the post.
Ann
I scrolled and scrolled, but couldn’t find the actual recipe.
Sweet Basil
Hi Ann! The recipe card is down at the bottom of the post.
Danielle
Could you post the recipe please?
Sweet Basil
The recipe card is down at the bottom of the post. Enjoy!
Sweet Basil
Hi Danielle! The recipe card is down at the bottom of the post.
Rachel
I’m not seeing a list of ingredients. Is there a link to another page that’s missing?
Sweet Basil
The recipe card is down at the bottom of the post.