Real Simple's recent issue has ten ideas for cheese ravioli, and tonight we tried one. Ravioli with peas and crispy bacon is an easy-to-make, tasty and filling recipe that comes together in about 25 minutes, if you're using frozen or fresh ravioli. If you're making the ravioli by hand, well, then it's going to take a lot longer. And, also, I don't have a recipe for making your own cheese ravioli, so you're on your own if that's the route you choose to take. Henry was a bit hesitant at first, not even pointing out the bacon in the dish could get him to take a bite, but later on while reading our books before bed time he ate nearly his entire plate. I got the occasional "Too spicy," comment but the boy kept on eating. Next, we'll be trying the creamy ravioli and pesto gratin. Yum!
16 to 18 ounces fresh or frozen cheese ravioli
1/4 cup reserved pasta water
6 slices bacon
2 garlic cloves, sliced or minced
10 ounces frozen peas
ricotta salata (we used parmesan because that's what we had in the fridge)
Cook ravioli according to the package directions, reserving the pasta water as specified. In a large skillet (I prefer nonstick), cook the bacon until crisp, remove from pan. Pour off all but one to two tablespoons of bacon grease. Add garlic and cook until golden and fragrant, about 30 seconds. Add frozen peas and cook until heated through. Mix in the ravioli and 1/4 cup reserved pasta water. Season with salt and pepper. Sprinkle with bacon and grated cheese. Serve immediately.