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If you go to the trouble to make ravioli from scratch, it’s a must to set aside some to make toasted ravioli.  It’s really simple to put together and pan fries in minutes for a quick meal.  Using thawed ravioli, these pasta squares cook up crisp while trapping the gooey cheese inside the shell.  All that’s needed is a tasty pasta sauce.  I tried out a new recipe for a tomato based sauce with pancetta and herbs.  It’s must have tasted pretty good because the guys devoured them in no time.


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Starting with the sauce I added 3 ounces of pancetta to a large saucepan.  Fry over medium high heat for several minutes stirring occasionally.


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When it begins to crisp and brown, remove from the pan.


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In the same pan over medium heat, add a large can of crushed tomatoes.


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Finely chop some basil, chives and spinach.  Season with salt, pepper and olive oil.


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Add the herbs and seasonings, stir the sauce and simmer for a couple minutes.


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Melt 2 tablespoons of butter in with the sauce.


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When melted, add the pancetta back into the sauce.


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If you are making your ravioli now, turn down the heat and let simmer on low.


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Time to get the coating ready for the ravioli.  I started with an egg but had to add another with a the second batch.  Also needed is some bread crumbs, parmesan cheese, salt and pepper.


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Whisk the egg and start adding the ravioli, coating on both sides.


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Next, move them over to the bread crumb mixture to coat both sides.


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Add enough olive oil to coat the bottom of a large non-stick pan.  My big pan will hold 12 ravioli at a time which makes it convenient.  Turn the heat up to medium high.  When the oil is hot, start adding the ravioli.  In just a minute they should be getting crisp and brown and ready to turn.


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Gently flip them over to cook the other side.  These cook quickly and may only need a minute or so before they are ready to come out.  Drain on a paper towel before serving.


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Serve them up with a little sauce on the side for dipping.


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Toasted Ravioli with Pancetta and Herb Pasta Sauce (Sauce adapted from Giada De Laurentis)

24 Cheese Ravioli, thawed
2 eggs
3/4 cup Bread Crumbs
1/4 cup Parmesan Cheese
1/2 teaspoon Salt
1/4 teaspoon Pepper
Olive Oil for frying

Pancetta and Herb Pasta Sauce

3 ounces Pancetta , diced
1 (28 ounce) can Crushed Tomatoes
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Fresh Spinach, finely chopped
1/4 cup Fresh Basil, finely chopped
2 tablespoons Fresh Chives, finely chopped
2 tablespoons Butter

In a large saucepan over medium high heat, add the pancetta and cook  until crispy, 4 – 5 minutes.  Drain on a paper towel and set aside.

Add the tomatoes to the same pan along with the spinach, basil and chives.  Add in the olive oil, salt and pepper.  Stir for 2 minutes until the herbs have wilted.  Stir in the butter and simmer until melted.  Add the pancetta back into the sauce and stir.

Whisk eggs in a medium bowl.  Combine bread crumbs, parmesan cheese, salt and pepper in another bowl.  Coat ravioli first in the egg wash, then in the crumb mixture.  Heat non-stick skillet over medium high heat and add enough olive oil to coat the bottom of the pan.  Add the ravioli single layer in the hot oil and fry about 1 minute or until it has become crisp and browned. Turn ravioli over to cook the other side and additional 1 – 2 minutes.  Drain on paper towels.  If needed, add additional oil to fry  the next batch.  Serve with pasta sauce.

Makes 3 – 4 servings