Bacon Stuffed Ravioli

Name: Bacon Stuffed Ravioli
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 8 slices bacon; 59 milliliters bacon drippings; 59 milliliters butter; 158 milliliters cream cheese, softened; 1 Tbsp garlic powder; 10 servings ground black pepper to taste; 315 milliliters milk; 170 grams package shredded Parmesan cheese, divided; 79 milliliters pasta boiling water; 425 grams ricotta cheese; 118 milliliters shredded mozzarella cheese; 454 grams package wonton wrappers

Bacon Stuffed Ravioli might be just the main course you are searching for. One portion of this dish contains about 21g of protein, 36g of fat, and a total of 531 calories. This recipe serves 10. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Head to the store and pick up mozzarella cheese, parmesan cheese, butter, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Baking Pan

Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely.

Ingredients you will need

Bacon

Equipment you will use

Oven

In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese.

Ingredients you will need

Parmesan

Mozzarella

Ricotta Cheese

Bacon

Equipment you will use

Bowl

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. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.

Ingredients you will need

Ravioli

Water

Dip

Equipment you will use

Baking Sheet

Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. 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.

Ingredients you will need

Ravioli

Water

Equipment you will use

Slotted Spoon

Pot

While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth.

Ingredients you will need

Bacon Drippings

Cream Cheese

Ravioli

Butter

Equipment you will use

Sauce Pan

Whisk

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. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly.

Ingredients you will need

Parmesan

Garlic Powder