Bacon Stuffed Ravioli
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Bacon (drippings)1 cup
Butter2 cup
Cream Cheese (softened)1.333333 cups
Milk1 tbsp
Garlic PowderDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a baking sheet with parchment paper, and set aside
3
Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack
4
Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet
5
Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings
6
Allow bacon to cool, then chop finely
7
In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese
8
Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper
9
Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package
10
Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet
11
Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy
12
Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking
13
Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm
14
While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth
15
Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper
16
Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly
17
Whisk in about 1/3 cup of the pasta water, or to desired consistency
18
Serve the ravioli topped with the sauce