I forgot to copy and give this recipe to Becky while she was visiting today. It was one of her favorites and she frequently requested it when home from college or when we visited her on campus. Tonight she wants to make it for her own family so I thought I would share it with everyone. It is quick, easy and a great use of fresh from the garden basil, tomatoes and thyme.
Ravioli in Tomato Pancetta Butter
6 oz thinly sliced pancetta coarsely chopped
1/2 cup butter
6 large plum tomatoes
quartered, seeded and diced
1 tsp fresh thyme chopped
12 fresh basil leaves
Cook pancetta in large heavy skillet until crisp and brown, remove from skillet and drain on a paper towel. Pour off all but 1 tbsp drippings. Add 1/4 cup butter to drippings and melt over med-high heat add tomatoes and thyme saute about 5 minutes until tomatoes are tender. season with salt and pepper. Cook ravioli and toss it in a bowl with the remaining 1/4 cup butter, melted. Add pancetta and basil to tomatoes and saute for 1 minute, pour over ravioli garnish with more thyme and enjoy.