Arugula Ravioli in Creamy Tarragon Sauce with Fresh English Peas and Pancetta

On Sunday I ran into the store for fresh ravioli and spotted some that were Arugula and fresh Parmesan. Oh man I had to buy them.  I took those sweeties home and then was kind of stumped with what kind of sauce to put on them.  Brown Butter and Sage sounded so good, however I wasn't sure that the sage would taste very good with the arugula but then I remembered this recipe that I wanted to try that calls for ham originally, but I thought pancetta would be a nice addition.  Turns out it was!!

Arugula Ravioli in Creamy Tarragon Sauce with Fresh English Peas and Pancetta
slightly adapted from
1 Tbsp. Olive Oil
2 Tbsp Finely Chopped Shallots
1/3 cup dry white wine
4 ounces of pancetta in small cubes
2 Tbsp Tarragon
2 cups heavy cream
1 pound of fresh ravioli (I used Arugula, however I think I would of liked this with cheese ravioli) cooked
1 cup of fresh English peas, shelled
salt and ground pepper
1/4 cup grated Parmesan cheese

Heat olive oil in a large saute pan over medium heat and add shallots and saute until softened about three minutes. Add the wine and simmer until almost all the liquid is gone.  Add the pancetta, tarragon and cream and simmer over medium heat until thickened slightly about ten minutes.
Drain the tortellini and transfer to the cream sauce, stir in the peas and cook for one minute. Season with salt and pepper and sprinkle with Parmesan.

Italian Pork Roast with Rosemary Gravy

     Growing up my family had a serious thing for pork.  A serious love affair with the other white meat. Almost borderline obsession.  My dad is the king of pork. (that is kinda gross!) He loves to cook it anyway though, grill, baked, fried(hello bacon!) etc.  SA and I on the other hand rarely eat pork, however last week when I found pork roasts on sale for an incredible deal I jumped on it, remembering that last year I made a tasty Italian style pork roast and intending on using the same recipe.
Unfortunately once I got home I couldn't find the recipe anywhere.  Fail, time to wing it!

Italian Pork Roast with Rosemary Gravy
4 Garlic cloves roughly chopped
1/4 tsp Kosher salt
1/2 tsp. Rosemary
1/2 tsp. Basil
1/4 tsp. Chervil
1 Tbsp. brown sugar
1/2 tsp. olive oil
1-2 pound pork roast

Preheat oven to 400.  Combine spices, sugar and olive oil in food processor and blend until it forms a paste.  Pat over top of roast and place roast in a baking dish.  Bake uncovered for 30 minutes, and then cover and back another 45 minutes.  (Depends on size of your roast). Serve with garlic mashed potatoes and
rosemary gravy.

Rosemary Gravy (Not to be confused with Rosemary's Baby)
After the roast was done:
De glaze the pan with a little wine or broth (I used wine)
add roughly 1tbsp flour and mix into liquid, scrapping up the good meat bits in the pan.
Continue stirring until thick (add a little more broth or water if you need to) and then spice to your taste.
I used about 1/4 tsp of rosemary, the same of garlic and a little salt and black pepper.