Delicious ravioli stuffed with a bacon and ricotta mixture, topped with a quick and easy Alfredo sauce. The bacon gives a smoky, hearty flavor you and your family are sure to enjoy.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.

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  • Place a baking rack into a baking dish, and lay the bacon slices out flat onto the rack. Cover the bacon with another flat baking dish or other flat, heavy heatproof surface such as a baking sheet.

  • Bake the bacon in the preheated oven until golden brown, 25 to 30 minutes; retain 1/4 cup of the drippings. Allow bacon to cool, then chop finely.

  • In a bowl, thoroughly mix the chopped bacon with ricotta, mozzarella, and 1/3 of the Parmesan cheese. Place 1 rounded teaspoon of filling into the center of a wonton wrapper on a work surface; dip your finger in a little water, and moisten the edge of the wrapper. Fold the wrapper over the filling, matching points to make a triangular ravioli, and gently squeeze any air out of the little package. Press the edges down to seal the ravioli, and lay the finished ravioli onto the prepared baking sheet. Store finished ravioli in freezer after you make them, to prevent bottoms from becoming soggy.

  • Bring a large pot of salted water to a boil, and add the ravioli, a few at a time, stirring to prevent sticking. Gently boil the ravioli until they float to the top and become tender, 3 to 5 minutes; remove to a serving dish with a slotted spoon and keep warm.

  • While ravioli are cooking, melt butter and bacon drippings together in a saucepan over medium heat, and whisk in cream cheese until smooth. Whisk in the milk, a little at a time, the remaining 2/3 of the package of shredded Parmesan cheese, garlic powder, and black pepper. Bring the mixture to a bare simmer, and cook gently until the cheese has melted and the sauce is smooth, whisking constantly. Whisk in about 1/3 cup of the pasta water, or to desired consistency. Serve the ravioli topped with the sauce.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

481 calories; 29.2 g total fat; 79 mg cholesterol; 903 mg sodium. 31.5 g carbohydrates; 22.2 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2011
With real pasta dough it tastes even better but is much more work. The reason for having the wonton skins is to cut off a chunk of the effort. This recipe was originally intended as "Wonton Skin Optional" but it seems it was edited by submission. If you do use wonton skins I would suggest using two sheets as you would with normal ravioli. Putting the filling on one sheet shaping it either round or square flat and sealing the second sheet over the top using water egg. This recipe can yield around 30-40 total ravioli when made with 1/2 tbsp sized ricotta portions. For the sauce freshly grated parmesan also melts much quicker and gives a silkier finish. Read More
(7)

Most helpful critical review

Rating: 3 stars
08/09/2011
I was so hopeful about this recipe but the wonton wrappers are a very strange choice. I found that after boiling the "ravioli" stuck together essentially as bacon and cheese filled dumplings. The flavors of this dish are great but I found the texture with the wrappers unpleasant. I'd love to try this recipe again with real pasta dough. As it is I'll be attempting to deep fry the ravioli in the wonton wrappers later this week. I'm hoping that will improve the texture and keep the fantastic bacony-cheese flavor. Read More
(8)
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/02/2011
With real pasta dough it tastes even better but is much more work. The reason for having the wonton skins is to cut off a chunk of the effort. This recipe was originally intended as "Wonton Skin Optional" but it seems it was edited by submission. If you do use wonton skins I would suggest using two sheets as you would with normal ravioli. Putting the filling on one sheet shaping it either round or square flat and sealing the second sheet over the top using water egg. This recipe can yield around 30-40 total ravioli when made with 1/2 tbsp sized ricotta portions. For the sauce freshly grated parmesan also melts much quicker and gives a silkier finish. Read More
(7)
Rating: 3 stars
08/09/2011
I was so hopeful about this recipe but the wonton wrappers are a very strange choice. I found that after boiling the "ravioli" stuck together essentially as bacon and cheese filled dumplings. The flavors of this dish are great but I found the texture with the wrappers unpleasant. I'd love to try this recipe again with real pasta dough. As it is I'll be attempting to deep fry the ravioli in the wonton wrappers later this week. I'm hoping that will improve the texture and keep the fantastic bacony-cheese flavor. Read More
(8)
Rating: 5 stars
09/02/2011
With real pasta dough it tastes even better but is much more work. The reason for having the wonton skins is to cut off a chunk of the effort. This recipe was originally intended as "Wonton Skin Optional" but it seems it was edited by submission. If you do use wonton skins I would suggest using two sheets as you would with normal ravioli. Putting the filling on one sheet shaping it either round or square flat and sealing the second sheet over the top using water egg. This recipe can yield around 30-40 total ravioli when made with 1/2 tbsp sized ricotta portions. For the sauce freshly grated parmesan also melts much quicker and gives a silkier finish. Read More
(7)
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Rating: 5 stars
11/05/2011
These turned out great! I didn't mind the wrappers because it was quick I just doubled mine up. I also fried some of them which I know wasn't healthy but it tasted great. I will make these again. Read More
(3)
Rating: 2 stars
08/12/2011
The flavour was ok. That is way to much work to make bacon bits. Read More
(1)
Rating: 3 stars
11/12/2014
The sauce was ok but isn't the greatest you can make from scratch in my opinion. It seemed like it was just a pan full of melted cheese almost more of a fondue. The ravioli filling was excellent and will definitely be made again. I don't recommend using the wonton wrappers because as has already been said they tend to stick together and rip apart and if they're not sealed perfectly they'll open up and you'll end up with a packet of cheesey-bacon boiling water so you end up with a plateful of wet filling and a few strips of wonton. We'll definitely be using it again but we'll be filling something else next time. Read More
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Rating: 5 stars
01/11/2016
I haven't tried the sauce yet but am already a big fan of the filling. I skipped the wonton wrappers and am making my pasta from scratch. 1/2 of this recipe will fill 4 doz tortelloni and 3 doz ravioli. I'm freezing them for now (an experiment) but can't wait to try the sauce with them as well!! I did add just a tad of garlic powder to the stuffing. Read More
Rating: 4 stars
03/31/2018
This was a great recipe I have a large family and this made a great dish for the hungry bunch. The scratch made sauce was very ri ch and delicious. The bacon was a great mix with the cheese. I found if you plate each portion selarately and put the sauce over it then it helps avoid the sticking together issue. I like wonton soup so the wrappers didn't bother me. I think next time I might add some fresh parsley and maybe green onions to the filling. Read More
Rating: 1 stars
01/02/2014
I just can't seem to get this one right everytime I've tried it I end up with a big mass of dough bacon and cheese. Read More
Rating: 1 stars
10/31/2019
The raviolis just broke apart and I followed the recipe exactly Read More