Best 6 Easy Ravioli With Bacon Recipes

BACON RAVIOLI WITH MUSHROOMS

Steps:

• Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
• Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
• Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
• Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
• Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.
• Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
• Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

CREAMY RAVIOLI WITH BACON AND PEAS

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve for later use. Discard drippings from skillet.
• Add chicken broth and ravioli to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 4 min. or until ravioli are tender. Add cream cheese spread, shredded cheese and peas; cook 3 to 4 min. or until cream cheese is completely melted and mixture is heated through, stirring frequently. Remove from heat.
• Top with chives and reserved bacon.

EASY RAVIOLI WITH BACON

Steps:

• Cook ravioli as directed on package.
• Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
• Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
• Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.

CHEDDAR RAVIOLI WITH CABBAGE AND BACON

Steps:

• Preheat oven to 450 degrees F.
• Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.
• Bring a large pot of water to a boil and season with olive oil and fleur de sel.
• Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.
• Cook the ravioli for 5 minutes in boiling water and drain.
• Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil.
• Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.
• To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

RAVIOLI CARBONARA

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings., Stir the Alfredo sauce, milk and basil into drippings; heat through. Drain ravioli; add to sauce and toss to coat. Sprinkle with bacon and pepper.

QUICK AND EASY RAVIOLI WITH BACON

Steps:

• Cook ravioli in large saucepan as directed on package. Meanwhile, combine milk, cream cheese spread, Parmesan cheese, Italian seasoning in large saucepan.
• Drarin ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Cook on medium-low heat 5 minutes or until sauce is well blended and mixture is heated through, stirring occasionally.
• Add onion and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.