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.

Prep Time 30

Cook Time 30

Total Time 1

Servings People

Ingredients

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