Ravioli with Bacon Pesto Mushroom Cream Sauce

(Updated with a new photo in April 2013.)

When I saw this recipe for tortellini and pancetta in mushroom cream sauce on Carrie’s Sweet Life, it was a no-brainer that I’d be trying it sooner rather than later. There are so many things about that recipe that I like, and I knew it would suit my family’s tastes perfectly.

But when it came time to make it, I saw that I didn’t have tortellini on hand. I did have cheese ravioli, though, so I decided to use that instead. I knew I was going to use bacon instead of pancetta, because, duh, I always have bacon on hand. And then I thought, heck, there’s an open jar of pesto in my fridge. Why don’t I get crazy and throw some of that in there, too? The resulting dish was so luxurious and flavorful that no one in my family could get enough of it. Joe took one bite and immediately asked, “Is there any more?” That, my friends, is definitely a sign that he enjoys something. The boys both had second helpings, too, leaving me wishing that I’d doubled the recipe so we could have even more leftovers.

This sauce turned out to be similar to the sauce for one of my favorite chicken dishes, but with the addition of bacon. I loved the way the smoky, salty quality of the bacon paired with the earthy pesto and mushrooms and the sweet cream. This one is so fancy, but so quick and easy, and it is definitely a must-try.

Ravioli with Bacon Pesto Mushroom Cream Sauce
inspired by Carrie’s Sweet Life

1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
8 ounces sliced white mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/4 cup prepared pesto
Salt and pepper to taste
Parmesan or Romano cheese for serving

1. Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.

2. Add butter to reserved bacon grease. When melted, add onion and mushrooms and cook until onions are translucent and mushrooms are browned. Season with salt and pepper. Add garlic; cook and stir for 30 seconds.

3. Reduce heat to medium and add heavy cream, stirring occasionally until sauce begins to thicken.

4. While sauce is thickening, cook ravioli according to package directions.

5. Add pesto and reserved bacon to thickened sauce. Taste for seasoning and adjust as needed.

6. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.