Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

INGREDIENTS

• Ravioli
• 2 tablespoons olive oil
• 3 large shallots, minced
• 8 ounces arugula, chopped (about 8 cups)
• 6 ounces soft fresh goat cheese (such as Montrachet), crumbled
• 1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
• Nonstick vegetable oil spray
• 42 (about) wonton wrappers (from one 12-ounce package)
• 2 large egg whites, whisked just until foamy
• Tomato-Pancetta butter
• 6 ounces thinly sliced pancetta or bacon, coarsely chopped
• 1/4 cup (1/2 stick) butter
• 6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
• 1 teaspoon chopped fresh thyme
• For serving
• 5 tablespoons melted butter (or olive oil)
• 12 fresh basil leaves
• Fresh thyme sprigs