Ravioli With Arugula, Tomatoes And Pancetta Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
840
FAT
237%
CHOL
82%
SOD
95%

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Ingredients for 4 servings

3 tablespoons olive oil

1/2 teaspoon kosher salt, plus extra for seasoning

3 cups arugula

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

6 ounces thinly sliced pancetta, chopped

2 tablespoons butter, at room temperature

1 pound cheese ravioli

1 (15-ounce) can diced tomatoes, drained

1/2 cup thinly sliced fresh basil leaves, divided

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