Wednesday, March 21, 2012

Ravioli with Bacon Mushroom Cream Sauce

Lately I've been trying to use up things I have in the freezer and pantry, modifying recipes to make them work with what I already have on hand instead of buying new ingredients. It's going to be a long project since we have a ton of things stored in not just the freezer but the pantry and garage.

This recipe started out as Tortellini & Pancetta in Mushroom Walnut Sauce on my friend Melissa's blog, was modified into Tortellini & Pancetta in a Mushroom Cream Sauce on my friend Carrie's blog and ended up as Ravioli with Bacon Pesto Mushroom Cream Sauce on my friend Cassie's blog. I modified it further by leaving out the pesto because I didn't have any in the freezer and didn't want to buy it.


This was surprisingly light for including heavy cream. I added some chicken stock to stretch the sauce and cut the calories. I will definitely try it with pesto over the summer when my basil plant gets out of control, but this was delicious without it. A simple, light, easy dinner.

Ravioli with Bacon Mushroom Cream Sauce
Modified from Cassie Craves

1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
8 ounces sliced white mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Parmesan or Romano cheese for serving

Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.

Add butter to reserved bacon grease. When melted, add onion and mushrooms and cook until onions are translucent and mushrooms are browned. Season with salt and pepper. Add garlic; cook and stir for 30 seconds. Reduce heat to medium and add heavy cream and chicken broth, stirring occasionally until sauce begins to thicken.

While sauce is thickening, cook ravioli according to package directions.

Add cooked bacon back to the pan. Taste sauce for seasoning and adjust as needed. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.
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4 comments:

  1. So cool to see the "evolution" of this recipe! Your version looks delicious. Yum. I love this one.

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  2. Love how the recipe changed each time. Glad you enjoyed it.

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  3. I added the bacon back in... It's still cooking now so I don't know how it turned out. The recipe didn't specify...

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    Replies
    1. Ooops! I've modified the directions.

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Thanks for commenting!