Ravioli With Peas and Crispy Bacon

Photo: psfreeman

Salty, dense ricotta salata is perfect for grating and shaving onto pasta. Parmesan or Pecorino Romano also works in its place. Recipe by Kristen Evans, February 2010; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/ravioli-with-peas-and-crispy-bacon-recipe-00000000028128/index.html.

Yield: 4 servings
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  • 16 to 18 ounce(s) fresh or frozen cheese ravioli
  • 6 slice(s) bacon
  • 2 clove(s) garlic, sliced
  • 1 10-ounce package(s) frozen peas, thawed
  • Kosher salt and black pepper
  • 1/4 cup(s) grated ricotta salata


  1. 1. Cook the ravioli according to the package directions. Reserve ¼ cup of the pasta water, drain the ravioli, and return them to the pot.
  2. 2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate. Let cool, then break into pieces.
  3. 3. Add the garlic to the skillet and cook, stirring frequently, until golden brown, 1 to 2 minutes.
  4. 4. Add the peas and cook until heated through, 2 to 3 minutes.
  5. 5. Gently mix the ravioli with the peas, reserved pasta water, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the bacon and ricotta salata.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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