Beef Ravioli with Creamy Mushroom Sauce
There is always something to be thankful for; today it’s this recipe!
10 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings625 g packet beef ravioli
300 g bacon rashers, chopped
375 g mushrooms, sliced
300 ml tub Cream for Cooking
Directions
- Cook the ravioli in a pot of boiling, salted water, until tender, 5 – 6 minutes.
- Drain the pasta, reserving ¼ cup of the pasta water.
- Heat a non-stick frying pan over medium-high heat and sauté bacon for 3 minutes.
- Add the mushrooms and toss to combine.
- Season with cracked pepper and salt and cook, stirring for 3 – 4 minutes or until mushrooms are nice and tender and the bacon is golden. Please note that as the mushrooms cook, they will release liquid. Cook, until all liquid has evaporated.
- Add the cream and bring the sauce to a gentle boil.
- Add the pasta and toss to coat, using the reserved pasta water to reach a desired consistency.
- Season to taste and serve sprinkled with grated Parmesan cheese and freshly chopped chives.