Ravioli with Arugula, Tomatoes and Pancetta

Ravioli with Arugula, Tomatoes and Pancetta
9 Ingredients
  • 1 pound cheese ravioli
  • 6 ounces thinly sliced pancetta, chopped
  • 1 (15-ounce) can diced tomatoes, drained
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 cups arugula
  • 1/2 cup thinly sliced fresh basil leaves, divided
  • 2 tablespoons butter, at room temperature
Nutrition
458
23% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

42% 28

Saturated

49% 10

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

13% 39

Carbs (net)

- 36

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

29% 15

Cholesterol

20% 61

Sodium

21% 505

Calcium

16% 161

Magnesium

8% 33

Potassium

6% 304

Iron

11% 2

Zinc

11% 1

Phosphorus

32% 221

Vitamin A

11% 97

Vitamin C

12% 11

Thiamin (B1)

61% 1

Riboflavin (B2)

24% 0

Niacin (B3)

23% 4

Vitamin B6

15% 0

Folate equivalent (total)

26% 105

Folate (food)

- 26

Folic acid

- 47

Vitamin B12

11% 0

Vitamin D

49% 7

Vitamin E

12% 2

Vitamin K

22% 27

Sugar alcohols

- 0

Water

- 115
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