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4.24 from 17 votes

Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach

Sometimes dinner turns out pretty dang awesome. Other times you make Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach and angels sing.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: dinner, italian, main dish, pancetta, pasta, ravioli, spinach, sun dried tomatoes, tomatoes
Servings: 6 servings
Author: Sweet Basil

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 Sun Dried Tomatoes oil packed, not dry, 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.
    16 Ounces Ravioli
  • 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.
    1 Cup Pancetta
  • Add another drizzle of oil if there isn't enough left in the pan.
  • Add the garlic and mushrooms, stirring frequently until tender.
    3 Cloves Garlic, 1/3 Cup Mushrooms
  • Quickly add the capers, sun dried tomatoes, drained pasta, Italian seasoning, tomatoes and spinach.
    2 Tablespoons Capers, 3/4 Cup Sun Dried Tomatoes, 1 teaspoons Italian Seasoning, 1 Cup Grape Tomatoes, 2 Handfuls Baby 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
    2 Tablespoons Olive Oil
  • Add the pancetta and parmesan in, stirring to combine and season with pepper, salt if needed.
    1/2 Cup Parmesan Cheese, Salt and Pepper
  • Serve hot!

Nutrition

Serving: 1g | Calories: 537kcal | Carbohydrates: 42g | Protein: 22g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 959mg | Potassium: 700mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1354IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 10mg