5 from 2 votes
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.
Creamy Ravioli with Bacon Spinach and Red Roasted Peppers
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

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 organic spinach, freshly roasted red sweet bell peppers, shallots, all covered in a thick, rich, creamy, homemade four cheese Alfredo sauce.

Course: Main Course
Cuisine: American, Italian
Keyword: Creamy Ravioli with Spinach and Bacon
Servings: 6 people
Author: hmccallum
Ingredients
  • 2 freshly roasted red sweet bell peppers chopped or two jarred
  • 8 slices crisp thick-sliced hickory-smoked bacon chopped
  • 7 tablespoons unsalted butter
  • 1 shallot finely diced
  • 4 cloves garlic thinly sliced
  • 3 cups half and half cream
  • ¾ cup grated Romano cheese
  • ¾ cup Parmigiana cheese
  • ¾ cup grated Asiago cheese
  • ¾ cup grated Mozzarella cheese
  • 2 tablespoons chopped fresh basil
  • 1/2 tablespoon chopped fresh oregano
  • kosher salt to own taste
  • 1 pinch dried red pepper flakes
  • freshly ground peppercorns to own taste
  • 16- ounces fresh organic spinach
  • 24- ounces 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 over 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 over 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, until 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.