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1
Heat oil in heavy large skillet over medium heat.
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2
Add shallots; saute 10 minutes.
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3
Add arugula; toss until wilted but still bright green, about 3 minutes.
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4
Transfer arugula mixture to large bowl and cool.
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5
Mix in goat cheese and Parmesan cheese.
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6
Season filling with salt and pepper.
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7
Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray.
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8
Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying.
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9
Lightly brush entire surface of each wrapper with egg white.
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10
Spoon 1 generous teaspoon filling into center of each wrapper.
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11
Fold wrappers diagonally in half, forming triangles.
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12
Press edges firmly to seal.
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13
Arrange ravioli on prepared sheets.
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14
Repeat with remaining wrappers and filling.
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15
(Can be made ahead.
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16
Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week.
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17
If frozen, do not thaw before cooking.)
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18
Cook chopped pancetta in large skillet over medium-high heat until crisp and brown.
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19
Using slotted spoon, transfer pancetta to paper towel; drain.
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20
Set aside.
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21
Pour off all but 1 tablespoon drippings from skillet.
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22
Add butter to drippings in skillet; melt over medium-high heat.
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23
Add tomatoes and thyme; saute until tomatoes are tender, about 5 minutes.
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24
Season with salt and pepper.
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25
(Can be made 2 hours ahead.
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26
Let stand at room temperature.)
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27
Place melted butter in large bowl.
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28
Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen.
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29
Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat.
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30
Cover to keep warm.
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31
Cook remaining ravioli in same pot of boiling water.
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32
Drain and add to bowl of buttered ravioli.
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33
Toss gently to coat.
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34
Divide ravioli among bowls.
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35
Rewarm tomato butter over medium heat.
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36
Add reserved pancetta and basil; saute 1 minute.
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37
Spoon sauce over ravioli; garnish with thyme.
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38
*Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
