"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." — silent_j
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1 (15 ounce) container
shredded mozzarella cheese
1 (6 ounce) package
shredded Parmesan cheese, divided
1 (16 ounce) package
cream cheese, softened
1 1/3 cups
ground black pepper to taste
pasta boiling water
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.
**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.
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.
The flavour was ok. That is way to much work to make bacon bits.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Stuffed Ravioli
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 263
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