Best Tomato Butterchicken Ravioli Arugula Spinach Pasta Ragu Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

RAVIOLI WITH ARUGULA, TOMATOES AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
• In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

TOMATO BUTTER/CHICKEN RAVIOLI ARUGULA SPINACH PASTA #RAGU

Steps:

• Cube 3 sticks very soft unsalted butter place in food processor, mix until butter just is beginning to combine. Through, top opening of processor add pasta sauce, paprika basil, sun dried tomatoes, shallot and garlic and chopped pine nuts save 2 ounces for garnish blend form log cool in refrigerator.
• In 8 Quart Dutch boiler combine 6 cups of water salt, pepper and olive oil. While waiting for water bring to boil. In the meantime brown egg plant in 20 inch skillet for 3 minutes place in dish allow to stay warm season with salt and pepper. Add pasta to boiling water cook for 4 to 5 minutes do not over cook or past will be to soft, drain and cool past in ice bath.
• Remove tomato butter form refrigerator cut 2 medallions place in 20 inch skillet heat melting add wine, heavy cream, and remaining pasta sauce reduce for 3 minutes until sauce thickens. Add Arugula and Spinach gently stir remove heat.
• 4. Place 6 pasta bowls in a row add heated pasta and greens garnish with sun dried tomatoes, parsley, chopped bacon, feta cheese, pine nuts and sprig of fresh basil serve immediately.