Goat Cheese Arugula Ravioli With Tomato Pancetta Butter
Ingredients
- 2 tablespoons olive oil
- 3 large shallots, minced
- 8 ounces arugula, chopped (about 8 cups)
- 6 ounces soft fresh goat cheese (such as Montrachet), crumbled
- 1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
- Nonstick vegetable oil spray
- 42 (about) wonton wrappers (from one 12-ounce package)
- 2 large egg whites, whisked just until foamy
- 6 ounces thinly sliced pancetta or bacon, coarsely chopped
- 1/4 cup (1/2 stick) butter
- 6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
- 1 teaspoon chopped fresh thyme
- 5 tablespoons melted butter (or olive oil)
- 12 fresh basil leaves
- Fresh thyme sprigs
Instructions
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