Ravioli pasta dates back to 14th-century Venice, where it was made from white flour and eggs, filled with herbs or minced meat. At the same time, similar pasta was found in Sicily, typically stuffed with sheep’s cheese known as ricotta. Interestingly, pasta resembling ravioli also exists in Asia, albeit under different names, such as Jiaozi or Wonton. Moreover, an Asian dish called samosa is somewhat similar to ravioli, as it is filled with ingredients like potatoes, meat, and peas, often served with a tangy-sweet sauce.
Nowadays, ravioli is widely available in stores, filled with spinach, cheese, prosciutto, and other delicious ingredients. These pasta pockets are both flavorful and hearty.
Here’s my personal recipe for ravioli (or tortellini, if preferred) with cream, bacon, and mushrooms.
Ravioli with Cream, Mushrooms, and Bacon
Equipment
Ingredients
500 g ravioli can be filled with spinach, cheese, prosciutto, etc.- 500 g sour cream min. 20% fat. You can also use cooking cream.
- 250 g bacon
- 200 g champignon mushrooms
- 150 g grated parmesan
- 3 tbsp olive oil
- 1/3 tsp salt to taste
Instructions
- Bring a pot of salted water to a boil. Once the water is boiling, add the ravioli and cook for about 7–8 minutes or as instructed on the package. Drain the pasta without rinsing it with cold water. To prevent sticking, you can add a splash of olive oil to the boiling water.
- Dice the bacon and mushrooms, then sauté them in olive oil until they turn golden brown. Once browned, add the cooked ravioli and gently stir. Sprinkle half of the grated Parmesan and some freshly ground black pepper, mixing until the cheese melts.
- Turn off the heat and carefully fold in the sour cream, making sure not to break the ravioli. You can also use cooking cream. Serve the dish hot, garnished with extra grated Parmesan and freshly ground black pepper to taste.
