Sunday, November 11, 2012


serves four

16-18 oz. cheese ravioli (fresh or frozen)
6 slices bacon
2 cloves garlic, sliced
1 10-oz. package frozen peas
Kosher salt and black pepper
1 oz. ricotta salata, grated (1/4 cup)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. Return the skillet to medium heat, add the garlic, and cook, stirring, until golden brown, 1 to 2 minutes. Add the peas and cook until heated through, 2 to 3 minutes. Add the pasta, the reserved cooking water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss. Sprinkle with the bacon and ricotta salata.

bacon recipe courtesy of: Real Simple's Dinner Tonight: Done!—189 Quick and Delicious Recipes, edited by Allie Lewis Clapp and Lygeia Grace, 2011, p. 274

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