CREAMY RAVIOLI WITH BACON AND PEAS
Take your ravioli game to the next level when you make this Creamy Ravioli with Bacon and Peas. Enjoy the crunchy bite of the bacon and peas in this recipe. This creamy ravioli will become a new mealtime favorite in the family.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 5 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 550, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
EASY RAVIOLI WITH BACON
This recipe comes from Kraft. It is so easy to put together and is a family pleaser! You can make it skinny or do the full version, either way its Great!
Provided by Vseward Chef-V
Categories One Dish Meal
Time 30m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 41.6, Sodium 299.9, Carbohydrate 5.6, Fiber 1.7, Sugar 0.9, Protein 8.2
BACON RAVIOLI WITH MUSHROOMS
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 21
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.
QUICK AND EASY RAVIOLI WITH BACON
This is another of the "quick and easy" meals for those on the go - very tasty, and yet very quick to make - For added color and improved nutrition, add 1 chopped red pepper along with the ravioli and broccoli.
Provided by Chef mariajane
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 166, Fat 12, SaturatedFat 6.7, Cholesterol 36.9, Sodium 419, Carbohydrate 6.1, Fiber 1.8, Sugar 1.7, Protein 9.6
RAVIOLI CARBONARA
Creamy Alfredo sauce tops ravioli in this savory main course from Ronda Weirich. The Liberal, Kansas cook gives it great crowd-appeal with a topping of crisp bacon crumbles. This tempting meal is just five ingredients away!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
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