…you got it! Many of you said you appreciate seeing quick and easy weeknight meals here, so I’ll be bringing you more. They’re going to become more of a necessity for me anyway so I’m happy to oblige!
One thing’s for sure – you definitely don’t have to sacrifice taste when you’re taking shortcuts. Fresh vegetables and seasonings are great to pair with a convenience product like frozen ravioli. For this particular dish, I used a favorite in this house – broccoli rabe. If you haven’t tried it, please do. Don’t be afraid of its bitterness…although if it really is too much for you, boil it before sauteing.
You will have this meal on the table in the amount of time it takes to cook the ravioli. Quick, easy, delicious. The perfect weeknight slogan!
Ravioli with Broccoli Rabe & Pancetta
1 bag mini cheese ravioli
1 bunch broccoli rabe, ends trimmed
3 garlic cloves, chopped
3-4 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper (more if you like it spicy)
1/2 cup cubed pancetta
salt and pepper to taste
grated pecorino romano cheese
Cook ravioli according to package directions. Meanwhile, heat oil in a large deep skillet over medium high heat. Add garlic, pancetta and crushed red pepper. Put broccoli rabe in carefully and move with tongs until it begins to reduce (it will shrink a lot). Cook down until soft. Turn heat down to low.
Drain ravioli and add to skillet. Add salt and pepper to taste. Mix everything together until ravioli are coated with all ingredients. Add cheese, toss quickly and serve.
Linked to: Tastetastic Thursday