Bacon Stuffed Ravioli

Bacon Stuffed Ravioli

silent_j 0

"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."


1 h 40 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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  1. 7 Ratings


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. T...

**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 S...

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 agai...

The flavour was ok. That is way to much work to make bacon bits.

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 ex...

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.