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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Ravioli in creamy bacon sauce. A fuss-free, quick meal that tastes like dream. A flavorful cream sauce made with crispy bacon, Parmesan and a hint of garlic. It’s super delicious, especially when served with your favorite ravioli. Added bonus? It comes together in only 20 minutes! —Anna Chwistek | Serving Dumplings
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Ingredients
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1.1 pounds
fresh ravioli
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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6 ounces
thick cut salted bacon, chopped
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4
garlic cloves, minced
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1
shallot, finely chopped
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1/4 teaspoon
each: sweet paprika, grated nutmeg
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1/2 teaspoon
each: black pepper, dried thyme
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1/2 cup
low sodium chicken broth
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1 1/3 cups
heavy cream
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1 ounce
grated Parmesan
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1 tablespoon
lemon juice
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2 tablespoons
chopped parsley
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crushed red pepper flakes, for serving
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freshly ground black pepper, for serving
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salt, to taste
Directions
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Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and dice or cut the bacon into small pieces.
Bring a large pot filled with salted water to a boil.
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Heat oil and butter in a skillet over medium. Add bacon, cook until crispy, about 5 minutes. Remove excess fat, if needed. Add garlic and shallot, cook until soft, about 3 minutes.
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Stir in pepper, nutmeg, paprika and thyme. Deglaze with chicken broth, simmer for 2 minutes, while stirring and scraping the brown bits with a wooden spoon from the bottom of your skillet. Pour in cream and add grated Parmesan, stir until dissolved. Simmer over low, try not to boil it, about 5 minutes or until the sauce starts to thicken. Adjust salt to your own taste.
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While the sauce is simmering, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.
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Add ravioli and chopped parsley to the sauce, stir gently to combine. If needed, add a splash of cooking water to thin out the sauce.
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Serve topped with red pepper flakes and lots of freshly ground black pepper. Enjoy!
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