Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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!