My busy schedule hasn’t allowed me to make elaborate homemade dinners as of late. Unfortunately, we’ve been eating out a lot more than I’d like to but after a busy day, who has the energy to whip up a full dinner from scratch? That’s why I’m loving semi-homemade recipes these days. They’re quick, easy, you can make them healthy and you can enjoy it in the comfort of your own home. This particular recipe has been my all-time favorite go-to dish when I’m crunched for time and seriously the easiest pasta dish you’ll ever make. No, really. It only takes five main ingredients and virtually no prep time. And it’s delicious! I got this recipe from one my favorite Food Network celebrities, Giada De Laurentiis. I do modify it slightly depending on what I have available but to be honest, the recipe is perfect just the way it is.

Ravioli with Arugula, Tomatoes and Pancetta

Ingredients

1 pound cheese ravioli (I use Costco’s Grilled Chicken and Mozzarella Ravioli.)
6 ounces thinly sliced pancetta, chopped (I often use bacon and it turns out just as good, if not better.)
1 (15-ounce) can diced tomatoes, drained (I use the ‘no salt added’ and I like to keep a little bit of the liquid.)
3 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced fresh basil leaves, divided
2 tablespoons butter, at room temperature

Directions

1. 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.

2. 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.

3. 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.

4. 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.

Serves 4-6.

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