Ravioli with a Creamy Bacon Sauce

This is one of my go to dishes. It has everything that’s needed for a perfect dish, aroma, flavour, texture and a comfort factor. Imagine tender pasta pockets brimming with a savoury Beef and Pork filling. That’s generously coated in a luscious cream-based sauce infused with the smoky essence of bacon. Yes, we’re diving into the realm of a beautiful decadence with this amazing creation: Meat Ravioli with Creamy Bacon Sauce.

What sets this dish apart is not just its rich flavours but also its unique presentation. Instead of the traditional square or rectangular shape, these ravioli are crafted into delightful semi-circular parcels. Picture round pieces of pasta enveloping a delectable mixture of seasoned ground beef and pork. The mixture flavoured with just the right amount of herbs and spices to elevate the taste to perfection.

But let’s not forget the finishing touch – the creamy bacon sauce. Made from scratch with cream, butter and Parmesan cheese. This velvety concoction is taken to new heights with the addition of crispy, crumbled bacon. Each bite is a symphony of textures and tastes. The pure silkiness of the sauce complementing the richness of the meat filling, all punctuated by the salty bacon.

The beauty of this dish lies not only in its sumptuous flavours but also in its versatility. Serve as a starter for a dinner party or as a comforting meal on the sofa, it’s always a success. Obviously a meal like this needs a glass of wine. Pair it with a glass of your favourite wine, and you have a culinary experience fit for royalty.

However, for this dish, I recommend serving a medium to full-bodied red wine with good acidity and a touch of fruitiness. A classic Italian Chianti or Sangiovese would be an excellent choice. Their bright acidity cuts through the richness of the creamy sauce while enhancing the savoury notes of the meat filling.

Alternatively, if you prefer white wine, a slightly oaked Chardonnay can also pair beautifully with the dish. The buttery texture and subtle oakiness of the Chardonnay can complement the creamy sauce. It’s natural acidity provides a refreshing contrast to the richness of the bacon.

Creating this culinary masterpiece at home is surprisingly simple, yet the results are nothing short of extraordinary. With a few basic ingredients and a touch of culinary prowess, you can transport your taste buds to gastronomic heaven. And the best part? You can customize it to suit your preferences regarding the meat content. Try spicy Italian sausage or succulent ground beef or pork on their own as the star of your filling. It’s testing time!!

This is definitely a treat so go on have a perfect indulgence: a bowl of Ravioli with Creamy Bacon Sauce. With its tantalizing flavours and elegant presentation, it’s sure to become a favourite in your culinary repertoire. Bon appétit!

Ravioli with a Creamy Bacon Sauce

Indulge in the culinary delight with our recipe for Ravioli with Creamy Bacon Sauce—a tantalizing fusion of savoury beef and pork filled pasta, velvety sauce and crispy bacon.

4.73 from 79 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Bacon, Beef, Creamy Bacon Sauce, Creamy Sauce, Pasta, Pork, Ravioli

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 People

Calories: 557kcal

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Ingredients

 

MetricImperial

• 16 medium pasta circles See note
• 8 oz ground beef
• 8 oz ground pork
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tsp dried Italian herbs
• salt to taste
• pepper to taste

Creamy Sauce Ingredients:

• 6 rashers smoked bacon chopped
• 1 cup double cream heavy
• 1/2 cup Parmesan cheese grated
• salt to taste
• pepper to taste
• 1/4 bunch parsley dill etc/chopped

Instructions

Prepare the Meat Filling:

• In a skillet over medium heat, cook the chopped onion until translucent.
  1 small onion
• Add the minced garlic and cook for another minute.
  2 cloves garlic
• Add the ground meat, breaking it apart with a spoon, and cook until browned.
  8 oz ground beef, 8 oz ground pork
• Season with dried Italian herbs, salt, and pepper and stir well to combine. Cook for a further 3 minutes. Set aside to cool.
  1 tsp dried Italian herbs, salt, pepper

Assemble the Ravioli:

• Lay out the round pasta sheets on a clean surface.
  16 medium pasta circles
• Place a spoonful of the cooled meat filling in the centre of each pasta round.
• Fold the pasta over the filling to create semi-circular ravioli.
• Press the edges firmly to seal, using a fork to crimp if desired.

Cook the Ravioli:

• Bring a large pot of salted water to a boil.
• Carefully drop the ravioli into the boiling water and cook until they float to the surface, about 2-3 minutes.
• Remove the cooked ravioli with a slotted spoon and set aside.

Prepare the Creamy Bacon Sauce:

• In a separate skillet, cook the chopped bacon over medium heat until crispy.
  6 rashers smoked bacon
• Remove the bacon from the skillet and drain on paper towels, reserving the bacon fat in the skillet.
• Reduce the heat to low and pour in the heavy cream, stirring constantly.
  1 cup double cream
• Gradually add the grated Parmesan cheese, stirring until melted and smooth.
  1/2 cup Parmesan cheese
• Season with salt and pepper to taste.
  salt, pepper

Serve:

• Arrange the cooked ravioli on serving plates.
• Pour the creamy bacon sauce over the ravioli.
• Sprinkle with the crispy bacon pieces, little grated parmesan and chopped fresh parsley.
  1/4 bunch parsley
• Serve immediately and enjoy the luxurious flavours of this indulgent dish!

Notes

I use fresh pasta sheets to cut the circles out and use any leftover in a chicken pasta or Bolognese dish. No waste.

Nutrition

Calories: 557kcal | Carbohydrates: 4g | Protein: 26g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 303mg | Potassium: 440mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1277IU | Vitamin C: 7mg | Calcium: 217mg | Iron: 2mg