I love the unusual taste of sun-dried tomatoes, and paired with ravioli in cream sauce they are exceptional. I used spinach and cheese ravioli, but cheese or meat ravioli would also work in this dish. You will also need cream, pine nuts, bacon, Parmesan cheese, crushed red pepper, and salt. This dish could easily be made vegetarian by omitting the bacon.
Spinach Ravioli with Sun-Dried Tomatoes in Cream Sauce
- 5 slices bacon
- 1/2 cup heavy whipping cream
- 1 lb. fresh ravioli
- 1/4 cup Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. crushed red pepper (less if you don’t like spicy food)
- 1/2 cup sun-dried tomatoes (oil packed), drained, rinsed, & sliced
- 1/4 cup pine nuts, toasted
Fill a stock pot with water and heat to boiling for ravioli. While the water is heating, fry the bacon in a large fry pan until crisp. Set aside. Clean the pan of grease and in the same pan combine cream, Parmesan cheese, salt, crushed red pepper, and sun-dried tomatoes. Crumble the bacon and add it to the cream sauce. Heat cream sauce over medium-low heat, stirring frequently until thickened. While cream sauce is heating, boil ravioli according to package directions. Drain ravioli and return it to the stock pot. Add cream sauce, which should be thickened, to cooked ravioli. Sprinkle with toasted pine nuts and serve immediately.