For my brother-in-law’s birthday this year I decided that I wanted to make bacon something for dinner. I have the allrecipes.com Dinner Spinner app on my Kindle and found this little gem. I modified it a bit for things that I already had on hand. I also decided to use pasta instead of won-ton wrappers. We loved it! Although I felt I needed something super healthy after a good plateful.
10 Slices of Bacon (Remaining slices of bacon in package will be used to top pasta)
2 c. Mozzerella Cheese
4 oz. Cream Cheese
1/4 c. Milk
4 T Butter
1/4 c. Bacon Drippings
4 oz Cream Cheese
1/4 c. Parmesan Cheese
1 1/2 Milk
1 T Garlic Powder
Ground Pepper to taste
4 Eggs, Beaten
1 c. All-Purpose Flour
1 c. Whole Wheat Flour
Preheat Oven to 350 degrees and line a baking sheet with parchment paper (or aluminum foil). Lay bacon slices out flat on baking sheet. Bake bacon in the preheated oven until golden brown, 25-30 minutes; retain 1/4c of the drippings. (An entire package will produce about 1/2 cup of drippings. Use the 1/4 as you wish.) Allow the bacon to cool and chop finely.
For the pasta, mix eggs and flours. Knead and roll out until as thin as possible. I use a pasta machine and will roll to setting #5. Use extra flour as needed to keep pasta from sticking. Roll out into 2 large strips.
In a bowl, thoroughly mix the chopped bacon with mozzarella cheese, cream cheese and milk. Place rounded teaspoon on pasta about 1 inch apart. Take the other strip of pasta and lay it on top of the first. Cut into 1 inch squares with a pasta cutter or pizza cutter. Drain and keep warm.
In a large pot bring salted water to boil. Add the ravioli and boil until the float and are tender about 3-5 minutes.
In a saucepan melt butter and bacon drippings together over medium heat. Whisk in cream cheese until smooth. Whisk in milk a little at a time and add parmesan cheese, garlic powder, and black pepper. Bring to a soft simmer and cook until smooth. Serve over ravioli and top with remaining bacon crumbles.
This recipe makes about 48 ravioli.