April 17, 2016

creamy bacon spinach ravioli

Oh my word. This pasta ranks in the top 5 things that I make in my kitchen. Without question! It's easy, creamy, smokey, rich, and AMAZING! And it's a cinch to make! Top this pasta with a pretty variety of heirloom tomatoes and you've got yourself a show stopper, y'all! Click HERE to watch the online episode loaded with tips and techniques!  

1 package fresh cheese-filled ravioli (or filling of your choice)
6 strips of bacon, cut into pieces and sauteed until crisp (fat reserved)
2 shallots, sliced
1 clove of garlic, chopped
4 Tbls unsalted butter
1 cup heavy cream
¼ cup chicken stock
¾-1 cup grated parmesan
1 package fresh spinach, not frozen - approximately 4 cups
Fresh grape tomatoes, halved or small heirloom tomatoes, cubed
Salt & Pepper
Extra parmesan to grate over the pasta at the end!

 Bring salted water to a boil in a large pot and have it ready to go when it’s time to boil the ravioli (which boils very quickly.) So be ready! Saute bacon in a deep saute pan or braiser, remove to a paper towel-lined tray to drain, reserve fat. Saute sliced shallots in reserved fat until tender. Stir in garlic and saute until fragrant. Add butter and stir until melted. Str in heavy cream and the chicken stock that have been warming on the stove. Whisk so the liquids are combined. Bring to a low simmer, stir in the parmesan until melted. Taste for seasoning. Salt and pepper as needed. Add ravioli to boiling water and cook according to package instructions - do not overcook or the filling will seep out! In the few minutes that the pasta is cooking, stir in fresh spinach to the cream sauce, cover with a lid, allowing to wilt; stir into the cream sauce. Using a slotted spoon or pasta strainer, carefully transfer the cooked ravioli into the cream mixture. Stir carefully into the sauce. Spoon into warmed shallow dishes and top with crumbled bacon, sliced tomatoes, and additional parmesan cheese.