"Delicious ravioli stuffed with a bacon and ricotta mixture. Topped with a variation of the Quick and Easy Alfredo Sauce. The bacon gives a smokey, hearty flavor you and your family are sure to enjoy."
Preheat oven to 350f (325 for electric). Place bacon flat on a cookie sheet, and place another cookie sheet or other flat, oven-safe object over the bacon; this will keep them flat allowing for even cooking. Cook bacon on middle rack for 25-30 minutes. Bacon should become slightly golden in color, this is when you know they are done. Set bacon aside to cool, save the rendered fat for your sauce. When bacon has cooled, finely chop.
Melt butter in a medium sauce pan, over medium-high heat. Add bacon fat, add cream cheese. With a wisk, stir cream cheese till smooth. Stir in milk, parmesan. Add garlic, add pinch of black pepper. Stir continuously. Keep stirring until wisk comes up without melted cheese stuck to it, careful to not burn. Reduce heat to low. To prevent burning/sticking, stir occasionally as needed while preparing ravioli. Stir in 1/3 cup pasta water after ravioli have been cooked, just before serving.
In a medium bowl mix together ricotta, mozzarella, 1/3 cup parmesan, bacon. Place about 1 heaping tsp. of mixture per ravioli (I used the small end of a melon baller). Cook ravioli for 3-5 minutes.