Friday, May 20, 2016


Serving size: 4

5 oz. thickly sliced bacon, chopped into 1 inch pieces

4 tablespoons unsalted butter

1 tablespoon of fresh sage, finely chopped

17 oz. of beef ravioli
Kosher Salt

Pepper, preferably freshly ground

Olive Oil

2 tablespoons Shaved Parmesan

1 tablespoon Parsley

Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.

Bring the pot of water to a boil.

While the water is heating up, sauté the bacon in a medium-size pan over medium heat.
 Tip: This recipe works best if the bacon is not crispy!

Add the butter to the pan and let it melt until it begins to foam.

Add the sage leaves to the pan and lower the heat to the lowest setting.
 Tip: use low heat when cooking with butter because it cooks quickly and can burn.

When the pot of water is boiling, lower the heat until the water is just simmering.
 Tip: Unlike other pastas, ravioli should never be cooked in boiling water.

Add the beef ravioli to the simmering water and cook for five minutes.
 Tip: The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.

Drain the ravioli and add them to the pan with the bacon and butter sauce.

Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.

Add 1 tablespoon of parmesan.

Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.

bacon recipe source: Michelle Loret de Mola, Northwestern University, Spoon University, March 31, 2012

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