Easy Crispy Pancetta Ravioli with Sun Dried Tomatoes and Spinach

Step 1

Prepare all veggies so you can quickly add everything.

Step 2

Prepare a pot of water over medium high heat. Once it begins to simmer, add a good few pinches of salt so the water is like ocean water.

Step 3

Cook the pasta until it floats to the top and is tender, about 3-5 minutes.

Step 4

Heat a skillet over medium heat.

Step 5

Add the pancetta and cook, stirring as needed until crisp. Remove to a paper towel lined plate, leaving any oil in the pan.

Step 6

Add another drizzle of oil if there isn't enough left in the pan.

Step 7

Add the garlic and mushrooms, stirring frequently until tender.

Step 8

Quickly add the capers, sun dried tomatoes, drained pasta, Italian seasoning, tomatoes and spinach.

Step 9

Cook, stirring occasionally until the spinach is wilted.

Step 10

Add more oil as needed as that is the "sauce". You don't want it dripping in oil, but it should appear shiny

Step 11

Add the pancetta and parmesan in, stirring to combine and season with pepper, salt if needed.

Step 12

Serve hot!