Tomato and Pancetta-Butter Sauce over Garden Mint Pea Ravioli with Chives, Basil and Thyme

Serving Size:  2-3


12 oz. Pappardelle’s Garden Mint Pea Ravioli
8 oz. thinly sliced pancetta, coarsely chopped
1/4 cup butter, preferably unsalted
6-8 large plum tomatoes (quartered, seeded and diced)
1 teaspoon fresh chives, basil and/or thyme (chopped), if available


  1. Cook chopped pancetta in a large sauté pan over medium-high heat until crisp and brown. Transfer pancetta to paper towel and drain. Set aside. Pour off all but 1 tablespoon drippings from pan.
  2. Add butter to drippings in pan; melt over medium-high heat. Add tomatoes and herbs; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  3. Meanwhile, cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 6-8 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  4. Drizzle sauce over ravioli. Top with fresh basil, chives and/or thyme, if desired.