Tomato Butter/Chicken Ravioli Arugula Spinach Pasta #Ragu

1. 1

   Cube 3 sticks very soft unsalted butter place in food processor, mix until butter just is beginning to combine.

2. 2

   Through, top opening of processor add pasta sauce, paprika basil, sun dried tomatoes, shallot and garlic and chopped pine nuts save 2 ounces for garnish blend form log cool in refrigerator.

3. 3

   In 8 Quart Dutch boiler combine 6 cups of water salt, pepper and olive oil.

4. 4

   While waiting for water bring to boil.

5. 5

   In the meantime brown egg plant in 20 inch skillet for 3 minutes place in dish allow to stay warm season with salt and pepper.

6. 6

   Add pasta to boiling water cook for 4 to 5 minutes do not over cook or past will be to soft, drain and cool past in ice bath.

7. 7

   Remove tomato butter form refrigerator cut 2 medallions place in 20 inch skillet heat melting add wine, heavy cream, and remaining pasta sauce reduce for 3 minutes until sauce thickens.

8. 8

   Add Arugula and Spinach gently stir remove heat.

9. 9

   4.

10. 10

    Place 6 pasta bowls in a row add heated pasta and greens garnish with sun dried tomatoes, parsley, chopped bacon, feta cheese, pine nuts and sprig of fresh basil serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.