- 12 oz. Pappardelle's Goat Cheese Herbes de Provence Ravioli
- 8 oz. thinly sliced pancetta, coarsely chopped
- 1/4 cup butter, preferably unsalted
- 6-8 large plum tomatoes (quartered, seeded and diced)
- 1 teaspoon fresh chives, basil and/or thyme (chopped), if available
- Cook chopped pancetta in a large sauté pan over medium-high heat until crisp and brown. Transfer pancetta to paper towel and drain. Set aside. Pour off all but 1 tablespoon drippings from pan.
- Add butter to drippings in pan; melt over medium-high heat. Add tomatoes and herbs; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Meanwhile, cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt and 1 tablespoon olive oil. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
- Drizzle sauce over ravioli. Top with fresh basil, chives and/or thyme, if desired.