December 27, 2020

Cheese Ravioli with Bacon and Arugula

Cheese Ravioli with Bacon and Arugula is a delicious homemade ravioli dinner. First, I make the ravioli dough in my Phillips pasta machine. This machine is great, because it mixes up the dough and then extrudes the noodle sheets. All in less than ten minutes. Next, I stuff the ravioli with fresh ricotta cheese and Parmesan cheese. Finally, I toss the ravioli with bacon, arugula, tomato, garlic, and spicy red pepper flakes.

The Equipment You’ll Need

Pasta Maker- I use the Phillips Avanti Pasta Maker, and I love it!
A Food Scale- I find it best to weigh the flour when I make pasta.
A Large Skillet- This is for tossing the ravioli with the sauce.

The Ingredients You’ll Need for Cheese Ravioli with Bacon and Arugula

Ricotta- I use fresh ricotta for this recipe. If you haven’t tried it , the flavor is super fresh and delicious.
Flour- Use all purpose flour.
Bacon- I like Niman Ranch bacon.
Oil- I like California Ranch olive oil.
Arugula- I like the Earthbound Farms brand of baby arugula.

How I Made my Ravioli

First, I made my pasta filling.
Next, I added the ingredients to the pasta machine. I took care to weigh and measure all my ingredients very carefully. This machine is great, but it doesn’t take well to ingredient variations.
Then, I filled all the ravioli with the cheese mixture.
Next, I boiled my water for the ravioli and made the sauce. I cooked the bacon, and drained it. In a large skillet I cooked the garlic and red pepper flakes, and stirred in the arugula, tomato, lemon juice, and bacon.
Then, I boiled my ravioli and drained that too.
Finally, I tossed the ravioli with the butter and arugula sauce. I served it with extra Parmesan cheese.

If you love ravioli, I hope you’ll try this yummy Cheese Ravioli with Bacon and Arugula!

Cheese Ravioli with Bacon and Arugula

Homemade cheese ravioli tossed with a bacon, arugula, and tomato sauce.

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine Italian

Servings

Equipment

Phillips Avanti Pasta Machine

Ingredients

1 cup fresh ricotta cheese
1 large egg
¾ cup grated Parmesan cheese
500 grams all purpose flour
190 ml liquid (1 large beaten egg plus water)
1 egg white

For the Bacon and Arugula Sauce:

1 cup diced bacon
3 tbsp. extra virgin olive oil
2 tbsp. minced garlic
½ tsp. red pepper flakes
4 cups baby arugula
1 plum tomato, seeded and chopped
2 tbsp. lemon juice
3 tbsp. unsalted butter, sliced
1 cup Parmesan cheese

Instructions

Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, Parmesan, and the egg.
Set up your pasta machine, and add the flour.
Turn it on and add the egg and water. Make the pasta.
Lay the pasta sheets on parchment covered baking sheets and cover with plastic wrap.
Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
Bring a large pot of salted water to a boil.
Meanwhile make the sauce: In a small skillet, cook the bacon until crispy. Drain the bacon on a paper towel and reserve one tablespoon of bacon drippings.
In a very large skillet, add the reserved bacon drippings along with the olive oil, and heat on low heat. Cook the garlic and red pepper flakes, until the garlic is soft, about three minutes. Stir in the arugula, lemon juice, the tomato, and the bacon, and cook until the arugula is slightly wilted. Remove from the heat.
Boil the ravioli in salted water on a low boil for seven minutes and drain well. Add the ravioli to the arugula mixture, along with the butter. On low heat, toss until the butter is melted and the ravioli is coated. Serve with Parmesan cheese.