Directions

1. In a small saucepan, sautée pancetta over medium heat until crispy. Once crispy, set aside

2. Bring a large pot to a boil. Add ravioli and cook, 4-5 min

3. Strain ravioli and add back to pot. Carefully toss with a drizzle of olive oil to prevent the raviolis from sticking together

4. Mix in a few spoonfuls of artichoke antipasto

5. Add halved tomatoes and fresh basil

6. Top with crispy pancetta

7. Enjoy!