You’ll love this simple, easy-to-make Ravioli with Bacon and Spinach and an added touch of Red Roasted Peppers. It is made with quality cheese stuffed Ravioli, fresh organic spinach, and 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-American Cuisine, heck I grew up eating pasta until it was coming out of my ears, so these days I like fusing 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 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 routine at dinner time.
Can you see how deliciously creamy this Ravioli with Bacon and Spinach and a touch of 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 four cheese Alfredo sauce. Can you imagine savoring this with fresh Italian bread and real butter?
Do you know the history of Ravioli?
Let’s take a walk down Ravioli memory lane today with a few fun facts and a little history for all of you Ravioli lovers reading this blog post. I bet the 1st fact listed might surprise the heck out of you, and it sure did me!
Crazy as it may seem, Ravioli was also known in England by the 14th century and was mentioned in a cookbook 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 document mentioned a Ravioli recipe consisting of chopped blanched green herbs, combined with beaten eggs and fresh Italian cheese simmered in a creamy broth, which is a very traditional way of eating ravioli.
Historical references were also found dating back to mid 16th century Rome when Bartolomeo Scappi served them to the papal conclave in 1549.
There is a long Italian tradition of serving vegetarian-style ravioli in Italy, particularly on Fridays or during Lent, when meat consumption 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.
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.
Ingredients needed for Ravioli with Bacon and Spinach
Two freshly roasted red sweet bell peppers chopped or two jarred
Eight slices of crisp thick-sliced hickory-smoked bacon chopped
Seven tablespoons of unsalted butter
One shallot finely diced
Four cloves of garlic thinly sliced
Three cups of half and half cream
3/4 of a 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
Two tablespoons of chopped fresh basil
kosher salt to own taste
a pinch of dried red pepper flakes
freshly ground peppercorns to own flavor
16-ounces of fresh organic spinach
24-ounces of quality brand cheese-filled ravioli cooked
extra Romano cheese for topping
Ravioli with Bacon and Spinach
- 2 roasted red sweet bell peppers chopped or two jarred
- 8 slices thick-sliced hickory-smoked bacon crisp, chopped
- 7 tablespoons unsalted butter
- 1 shallot finely diced
- 4 cloves garlic thinly sliced
- 3 cups half and half cream or whole milk
- ¾ cup Romano cheese freshly grated
- ¾ cup Parmigiana cheese
- ¾ cup Asiago cheese grated
- ¾ cup Mozzarella cheese shredded
- 2 tablespoons fresh basil chopped
- kosher salt to taste
- 1 pinch red pepper flakes
- ground peppercorns to taste
- 16- ounces spinach organic
- 24- ounces cheese-filled ravioli cooked quality brand
- Romano cheese extra, for topping
- 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.
- 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.
- Chop the red sweet bell peppers into bite-sized pieces and reserve till needed.
- Meanwhile, in a heated metal skillet over low to medium heat, cook thick-sliced hickory-smoked bacon till crisp.
- Place crisp thick-sliced hickory smoked bacon on a lined dish with paper towels to drain the excess bacon grease. reserve till needed
- In a clean heated metal skillet over low to medium heat place unsalted butter in the metal skillet and let melt slowly, careful not to brown butter.
- Add diced shallots and thinly sliced garlic, cook, until softened about 4 minutes.
- 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.
- Once the four-cheese sauce melts down, add crisp chopped bacon, 2 tablespoons of fresh chopped basil, a few dried pepper flakes, kosher salt, and freshly ground pepper to your own taste. Cook on reduced low heat for about 6-8 minutes.
- Cook your favorite brand ravioli according to package directions, drain and rinse if desired.
- In the metal pan containing cheese mixture slowly add fresh organic spinach, stirring and letting the spinach wilt until all the spinach is wilted.
- Add the fresh-roasted peppers to the cheese mixture at this time, lightly stir to combine.
- Place cooked Ravioli in a serving dish and add the warm cheese sauce, gently combine till all the ravioli is evenly coated.
- Top with extra Romano cheese if desired and serve immediately.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
If you loved this recipe for Ravioli with Bacon and Spinach here are more suggested recipes
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