Lobster Ravioli with Charred Corn, Pancetta, Tomatoes and Arugula

With the dog days of summer in full swing, are you  looking for quick cook meals that get you out of the kitchen fast and don’t heat things up any more than necessary?  I know I am!   This dish is just as easy to throw together as a salad but is a little more substantial and still takes full advantage of the abundant summer garden produce.  We love lobster and went with lobster raviolis.  Plus they are so pretty with their red stripes and they pair perfectly with summer corn.  Any raviolis you enjoy are perfectly fine to substitute.

A package of fresh lobster raviolis (9 oz) were prepared as directed.  While they were boiling, 2 oz of diced pancetta was sautéed with a cup of fresh corn and 2 cloves of crushed garlic in a tablespoon of olive oil.  You want the pancetta crispy and the corn a bit charred.  2 cups of arugula went in at the end, just long enought to wilt it.   In a serving dish I plated  the cooked ravioli which was then smothered with the pancetta mixture.  The dish was finished with a large tomato, diced, and 2 tablespoons of grated parmesan cheese and a few turns of the pepper mill.   Voilà! A tasty, colorful get-out-of-the-kitchen-quick dinner!