Ravioli with Bacon, Chorizo, Red Peppers, Lentils & Kale
Hey didn't we have Chorizo, Lentils and Kale last night?
Ravioli with Bacon and Red Peppers is something I have been making for a long time. It is an easy meal for nights when you don't have a lot of time. I had the leftovers from last night's dinner and decided that they might be a nice addition to the recipe. Score!* Fantastic addition.
Ravioli with Bacon, Chorizo, Red Peppers, Lentils and Kale
2 tbsp olive oil
1 small onion, sliced
2 bacon slices, chopped
1 7 oz. jar roasted red peppers, drained, sliced
1/4 cup canned chicken broth
Leftover Chorizo, Lentils and Kale
freshly grated Parmesan
Heat oil in skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is cooked, stirring occasionally, about 8 minutes.
Stir in peppers and broth and simmer for one minute. Add the leftover Chorizo, Lentils and Kale and stir until heated.
Prepare the ravioli according to the package. Reserve about a cup of the pasta water. Add the cooked ravioli to the saute pan and toss well. Add some pasta water if the dish is too dry. Season with salt and pepper and top with grated Parmesan cheese.
* I sound like someone who has been listening to hockey the last few nights!