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Weeknight
Cooking

SKILLET PANCAKES WITH SPINACH RAVIOLI WITH
CANADIAN BACON AND PEACHES ROASTED RED PEPPER SAUCE
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

3 peaches, cut into wedges 1 medium red bell pepper
½ cup packed light brown sugar Kosher salt
1¾ cups all-purpose flour 1 18-ounce package refrigerated spinach-and-cheese ravioli
READERS’ CHOICE
3 tablespoons granulated sugar 88 % 2 tablespoons extra-virgin olive oil
2¼ teaspoons baking powder of you love 3 cloves garlic, thinly sliced
Kosher salt breakfast for ¼ to ½ teaspoon red pepper flakes
3 large eggs dinner! 1 14-ounce can whole San Marzano tomatoes, crushed by hand
1¼ cups milk ¼ cup dry white wine
6 tablespoons unsalted butter, melted ¼ cup heavy cream
½ cup large-curd cottage cheese, plus more for topping ¼ cup grated parmesan cheese
6 ounces Canadian bacon, diced 2 ounces ricotta salata cheese, crumbled
2 tablespoons thinly sliced fresh mint
1. Preheat the oven to 375˚. Toss the peaches with the brown sugar
in a medium bowl; set aside. Combine the flour, granulated sugar, 1. Preheat the broiler. Put the bell pepper on a rimmed baking sheet
baking powder and ½ teaspoon salt in a large bowl. Whisk the and broil, turning, until charred all over, about 3 minutes. Transfer
eggs and milk in a separate bowl, then gradually whisk into the to a bowl and cover with a plate; set aside.
flour mixture until just combined. Whisk in 4 tablespoons melted 2. Bring a large pot of salted water to boil. Add the ravioli and
butter, then fold in the cottage cheese with a rubber spatula. cook as the label directs. Drain.
2. Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet 3. Meanwhile, heat the olive oil in a large skillet over medium-
over medium heat until bubbling. Add the batter and cook until it high heat. Add the garlic and red pepper flakes and cook, stirring
starts setting around the edge, about 2 minutes. Transfer the skillet occasionally, until the garlic softens, about 1 minute. Add the
to the oven and bake until set and golden, about 25 minutes. tomatoes and their juices; cook, stirring, until the sauce starts
3. Meanwhile, heat the remaining 1 tablespoon butter in a medium thickening, about 2 minutes. Add the wine and cook until the
skillet over medium-high heat. Add the peaches and any juices sauce thickens, about 5 minutes.
from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, 4. Peel the charred skin off the roasted pepper; remove the
adding up to ¼ cup water if necessary. Uncover and stir in the stem and seeds. Puree the pepper in a blender or food processor
Canadian bacon. Cook until warmed through, about 2 minutes. until smooth, then add to the tomato sauce and simmer, stirring
Remove from the heat and cover to keep warm. occasionally, until thickened, about 2 minutes. Add the heavy cream
4. Remove the pancake from the oven and transfer to a cutting and cook, stirring occasionally, until the sauce is creamy, about
board; slice into wedges. Serve topped with the peach-bacon 1 minute. Stir in the parmesan and season with salt. Top each
mixture and more cottage cheese. serving of ravioli with the sauce, ricotta salata and mint.
Per serving: Calories 690; Fat 27 g (Saturated 15 g); Cholesterol 220 mg; Per serving: Calories 560; Fat 29 g (Saturated 14 g); Cholesterol 155 mg;
Sodium 1,040 mg; Carbohydrate 93 g; Fiber 2 g; Sugars 53 g; Protein 24 g Sodium 810 mg; Carbohydrate 53 g; Fiber 7 g; Sugars 7 g; Protein 19 g

108 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016