My take on a weekday ravioli primavera, this simple ravioli dish is truly a staple in my household. It comes together quickly, allows for store bought ravioli and has just a few ingredients. I also love the combination of the slightly bitter and earthy asparagus with smoked bacon and crispy wine.
What type of wine should I use and can I substitute it?
The wine used here is important as it brings the whole dish together. Some of my favorite wines to use in this recipe are Chardonnay, Pinot Grigio, Sauvignon Blanc or Grüner Veltliner. If you do not want to use wine, you could substitute vegetable or chicken stock but will miss some of the brightness from the wine.
Check out our homemade ricotta ravioli recipe here!
Cheese Ravioli with Bacon and Asparagus
Description
Ricotta cheese ravioli tossed with fresh asparagus in a white wine butter sauce and topped with crispy bacon.
Ingredients
Instructions
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Prepare the asparagus
Rinse and dry the asparagus. Break or cut the bottoms off and discard. Cut the tops off and set aside. Cut the remaining of the asparagus into 1.5" sections.
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Prepare the bacon
Cut into thin strips and place into a cold skillet. Bring the skillet to medium-high and cook the bacon until crispy. Drain and set the bacon on a plate lined with paper towels.
Carefully drain the oil from the skillet but leave behind the fond and bits of bacon.
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Cook the asparagus
Add the asparagus (except the tops) to a pot of well salted water. Cook for 3 minutes or until tender.
Bring the skillet that the bacon was cooked into to medium heat and add the asparagus.
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Boil the ravioli
Add the ravioli to the pot of water the asparagus was in and cook for 4 minutes or the recommended time on the package.
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Finish the dish
As the ravioli is cooking add the wine to the asparagus. Right before the ravioli are done add the butter and asparagus tops.
Add the ravioli along with a splash of the pasta water. Continuously toss to create a thick sauce.
Serve with the crispy bacon and parmigiano-reggiano.
At first it will seem like there is too much liquid in the pan. Keep tossing on the heat. The starch in the pasta water and the bit of butter will eventually create a creamy emulsification with the wine.
