Creamy Ravioli with Bacon Spinach and Red Roasted Peppers

You’ll love this simple, easy to make Creamy Ravioli with Bacon Spinach and Red Roasted Peppers , made with quality cheese stuffed Ravioli, fresh organic spinach, Hickory smoked thick sliced bacon, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade four cheese Alfredo sauce.

I love Italian Cuisine, heck I grew up eating pasta till it was coming out of my ears, so these days I like fusing together pasta dish recipes with other fun ingredients. It’s so easy to have a little fun with Italian ingredients, adding a few surprise layers of flavor to really bump up the taste of things for dinners. My Creamy Ravioli with Bacon Spinach and Red Roasted Peppers is one example of how easy it is to change up your normal routine at dinner time.

You'll love this simple, easy to makeCreamy Ravioli with Bacon Spinach and Red Roasted Peppers , made with quality cheese stuffed Ravioli, fresh organic spinach, Hickory smoked thick sliced bacon, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade 4 cheese Alfredo sauce.Whew wee y’all, can you see how deliciously creamy this Creamy Ravioli with Bacon Spinach and Red Roasted Peppers is? Man look at all those yummy ingredients, cheese stuffed Ravioli, fresh organic spinach, Hickory smoked thick sliced bacon, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade 4 cheese Alfredo sauce. Can you imagine savoring this with fresh Italian bread and real butter?

You'll love this simple, easy to makeCreamy Ravioli with Bacon Spinach and Red Roasted Peppers , made with quality cheese stuffed Ravioli, fresh organic spinach, Hickory smoked thick sliced bacon, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade 4 cheese Alfredo sauce.Do you know the history on Ravioli? Let’s take a walk down Ravioli memory lane today with a few fun facts and a little history for y’all Ravioli lovers reading this blog post. I bet the 1st fact  listed might surprise the heck out of you, it sure did me!

  • Crazy as it may seem, Ravioli were also known in England by the 14th century and were mentioned in a cookbook which was compiled around 1390 by the master cook of King Richard II called The Forme of Cury listed as “rauioles”. Wait, what? Come again?
  • Our beloved Ravioli appears in Italian 14th-century manuscripts. A historical Venetian manuscript which mentioned a Ravioli recipe consisting of chopped blanched green herbs, combined with beaten eggs and fresh Italian cheese simmered in a rich broth ; which by the way is  a very traditional way of eating ravioli.
  • Historical references were also found dating back to the mid 16th century Rome when Bartolomeo Scappi served them to the papal conclave in 1549.
  • There is a long Italian tradition of serving the vegetarian style ravioli in Italy, particularly on Fridays or during Lent, when the consumption of meat was prohibited.
  • Traditional Italian fillings include ricotta combined with freshly grated cheese and vegetables like spinach or pureed vegetables but can have meat fillings such as beef or decadent seafood depending on the region the chef hails from.
  • Serving ravioli with tomato based sauces didn’t start until the 16th century when tomatoes were introduced to Italy.

You'll love this simple, easy to makeCreamy Ravioli with Bacon Spinach and Red Roasted Peppers , made with quality cheese stuffed Ravioli, fresh organic spinach, Hickory smoked thick sliced bacon, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade 4 cheese Alfredo sauce. Most Ravioli are usually made in a square form but also can be found in round shapes. Ravioli are made by layering one sheet of thin pasta dough, small amounts of filling, and another sheet of thin pasta dough.

Creamy Ravioli with Bacon Spinach and Red Roasted Peppers

  • 2 freshly roasted red sweet bell peppers chopped or two jarred
  • 8 slices of crisp thick sliced hickory smoked bacon chopped
  • 7 tablespoons of unsalted butter
  • 1 shallot finely diced
  • 4 cloves of garlic thinly sliced
  • 3 cups of half and half cream
  • 3/4  of cup of grated Romano cheese
  • 3/4 of a cup of Parmigiano cheese
  • 3/4 of a cup of grated Asiago cheese
  • 3/4 of a cup of grated Mozzarella cheese
  • 2 tablespoons of chopped fresh basil
  • 1/2 tablespoon of chopped fresh oregano
  • kosher salt to own taste
  • a pinch of dried red pepper flakes
  • freshly ground peppercorns to own taste
  • 16-ouncesof fresh organic spinach
  • 24-ounces of quality brand cheese filled ravioli cooked
  • extra Romano cheese for topping

Instructions

  1. Heat grill before placing red sweet bell peppers on an open grill, let the red sweet bell peppers roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, till the peppers are charred, soft and collapsing.
  2. Place the roasted red sweet bell peppers in a ziplock bag, seal the bag and let sit for about 10 minutes before peeling the skin off and removing seeds.
  3. Chop the red sweet bell peppers into bite-sized pieces and reserve till needed.
  4. Meanwhile, in a heated metal skillet on low to medium heat, cook thick sliced hickory smoked bacon till crisp.
  5. Place crisp thick sliced hickory smoked bacon on a lined dish with paper towels to drain the excess bacon grease. reserve till needed
  6. In a clean heated metal skillet on low to medium heat place unsalted butter in the  metal skillet and let melt slowly, careful not to brown butter.
  7. Add diced shallots and thinly sliced garlic, cook till softened about 4 minutes.
  8. Very slowly add the half and half cream  to temper in the half and half, then add Romano cheese, Parmigiano cheese, Asiago cheese, and mozzarella cheese, stirring constantly until cheese completely melts down and has a smooth texture.
  9. Once the four cheese sauce melts down, add crisp chopped bacon, 2 tablespoons of fresh chopped basil, chopped oregano, a few dried pepper flakes,kosher salt, and freshly ground pepper to own taste. Cook on reduced low heat for about 6-8 minutes.
  10. Cook your favorite brand ravioli according to package directions, drain and rinse if desired.
  11.  In the metal pan containing cheese mixture slowly add fresh organic spinach, stirring and letting the spinach wilt until all the spinach is wilted.
  12. Add the fresh roasted peppers to the cheese mixture at this time, lightly stir to combine.
  13. Place cooked Ravioli in a serving dish and add the warm cheese sauce, gently combine till all the ravioli is evenly coated.
  14. Top with extra Romano cheese if desired and serve immediately.
  15. Enjoy!

You'll love this simple, easy to make Creamy Ravioli with Bacon Spinach and Red Roasted Peppers , made with quality cheese stuffed Ravioli, fresh organic spinach, Hickory smoked thick sliced bacon, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade four cheese Alfredo sauce.

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016 – 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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2 comments

  1. I am glad that I saw this now and not a week ago. Danny gets paid tomorrow and I can get the ingredients for this. I have been wanting to make a special meal. Something rich and creamy. Thank you Heidy.
    How are you handling this heat wave of a summer?

    Like

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