Tuesday, June 30, 2015

Bacon and Egg Ravioli

I first saw this recipe on Bon Appetit as Bacon and Egg Tortellini. I had Ravioli so I switched out the pastas. And of course I had some of the Calabrian Vegetable Sandwich filling leftover. So yes, that was added to the recipe. This was quite good. What's not to like about this. Bacon, Eggs, Pasta. It's so simple! This is something both Chris and I enjoyed. It is what I would call a happy meal.

Here is the recipe, without the addition of the Calabrian Vegetable Sandwich filling.

2 slices bacon
2 large eggs
6 ounces cheese Ravioli
Kosher salt
1 tablespoon finely chopped fresh chives
Freshly ground black pepper

Cook bacon over medium heat in a large skillet, turning once, until crisp, 5–7 minutes. Transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon fat, then wipe out skillet. Let bacon cool, then break into small pieces. 

Cover eggs (older eggs will be easier to peel) with cold water in a medium heavy saucepan. Bring to a boil, then immediately cover and remove pan from heat. Let stand 7 minutes (this yields a hard-boiled egg with a jammy yolk; if you like your eggs more cooked, increase cooking time by 2–3 minutes). Transfer eggs to a large bowl of ice water. Peel eggs, then slice into half moons.

Cook Ravioli in a large pot of boiling salted water until al dente; drain and transfer to a medium bowl. Add reserved bacon, bacon fat, eggs, and chives. Season with salt and pepper and toss gently to combine.

Do Ahead: Hard-boiled eggs can be made up to 4 days ahead. Cover and chill.

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