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.

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

Method-
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.

Ravioli with Zucchini, Onion and Bacon

Tonight as I was sitting in traffic the phone rang. Yes I have hands free in the car. It was Chris wondering where I was and what was for dinner. I explained that I was sitting in my  car on the highway in West Haven, a normal occurrence on a Thursday night in the summer, and I was planning on making frozen ravioli, sauteing some zucchini that I had already slice in the fridge and maybe adding some onion and bacon. I told him I would be home as soon as I could. About an hour later I walk into the house and the aroma of dinner greeted me. Chris had made dinner. Everything that I had told him I was going to do was already done and it was ready for the table. To quote Kurt Vonnegut, "If this isn't nice, I don't know what is."

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

Ingredients -

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

Method -

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!

Ravioli With Butter And Cheese

Okay another simple meal. But this happens to be one of my favorite things. Frozen Ravioli, I used spinach and cheese filled, topped with melted butter and Parmesan cheese and lots of crushed red pepper.

On another note I got this cool New Orleans Saints toaster from Michelle at work. Love it. Now if the Saints had won today it would have been better...