Bacon Stuffed Ravioli Recipe -
Bacon Stuffed Ravioli Recipe

Bacon Stuffed Ravioli

Recipe by  

"Delicious ravioli stuffed with a bacon and ricotta mixture, topped with a quick and easy Alfredo sauce. The bacon gives a smoky, hearty flavor you and your family are sure to enjoy."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    10 mins

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.
  2. Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.
  3. Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely.
  4. In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese. Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.
  5. Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm.
  6. While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth. Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly. Whisk in about 1/3 cup of the pasta water, or to desired consistency. Serve the ravioli topped with the sauce.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2011

**With real pasta dough it tastes even better, but is much more work. The reason for having the wonton skins is to cut off a chunk of the effort. This recipe was originally intended as "Wonton Skin Optional" but it seems it was edited by submission. ** If you do use wonton skins, I would suggest using two sheets as you would with normal ravioli. Putting the filling on one sheet, shaping it either round or square flat, and sealing the second sheet over the top using water+egg. This recipe can yield around 30-40 total ravioli when made with 1/2 tbsp sized ricotta portions. For the sauce, freshly grated parmesan also melts much quicker, and gives a silkier finish.

Most Helpful Critical Review
Aug 09, 2011

I was so hopeful about this recipe, but the wonton wrappers are a very strange choice. I found that after boiling the "ravioli" stuck together essentially as bacon and cheese filled dumplings. The flavors of this dish are great, but I found the texture with the wrappers unpleasant. I'd love to try this recipe again with real pasta dough. As it is, I'll be attempting to deep fry the ravioli in the wonton wrappers later this week. I'm hoping that will improve the texture and keep the fantastic bacony-cheese flavor.


7 Ratings

Nov 05, 2011

These turned out great! I didn't mind the wrappers because it was quick, I just doubled mine up. I also fried some of them which I know wasn't healthy but it tasted great. I will make these again.

Aug 12, 2011

The flavour was ok. That is way to much work to make bacon bits.

Nov 12, 2014

The sauce was ok, but isn't the greatest you can make from scratch, in my opinion. It seemed like it was just a pan full of melted cheese, almost more of a fondue. The ravioli filling was excellent, and will definitely be made again. I don't recommend using the wonton wrappers because, as has already been said, they tend to stick together and rip apart, and if they're not sealed perfectly they'll open up and you'll end up with a packet of cheesey-bacon boiling water, so you end up with a plateful of wet filling and a few strips of wonton. We'll definitely be using it again, but we'll be filling something else next time.

Jan 02, 2014

I just can't seem to get this one right everytime I've tried it I end up with a big mass of dough bacon and cheese.


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 903 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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