Look, sometimes you just want full decadence right?! This bacon and ricotta filled ravioli in a creamy mushroom sauce has date night or dinner party written all over it. I promise this is a really achievable dish to make at home, I'll take you through all the steps. Homemade ravioli is such a special thing to make for people and this mushroom cream sauce is honestly to die for.
Hi! I just felt like making something rich, decadent and delicious so SUE ME. This pasta dish is me in a nutshell. The bacon and ricotta ravioli filling is so good you'll be eating it by the spoonful and the sauce is a classic.
I have used one of John Francis Designs ravioli molds, if you have a mold at home then check out my Easy Guide for Using a Ravioli Mold. No problems if you don't have one as I have a Guide to Easy Homemade Ravioli for a traditional ravioli shape. You could also make any filled shape you like, Triangoli or Cappelletti would both be great choices!
What you'll need
Pasta dough - You can use my Easy Homemade Pasta Dough for the perfect fresh egg pasta dough.
Ricotta - The base of the ravioli filling.
Bacon - I use streaky bacon which is fried until golden brown then finely chopped.
Fresh Mushrooms - Use any type of mushrooms you like. I use brown or white mushrooms but a combination of anything including cremini mushrooms or shiitake mushrooms would be great too.
Fresh herbs - There is sage in the sauce and rosemary on top when serving.
White wine - I use generally use a Sauvignon Blanc or Pinot Grigio for cooking.
Single or light cream - I don't like to use heavy cream as I find it can get too thick as I always add parmesan to the sauce.
Parmesan cheese - Finely grated with a microplane or using the star side of your box grater.
Lemon - I always add fresh lemon juice to a creamy sauce, it balances out the richness. Grating the zest on top is the perfect finishing touch too.
Wooden chopping board - It always works best making pasta on a wooden surface.
Sharp knife or pizza cutter - To cut the edges of ravioli you need a sharp knife to get good clean cuts, a pizza cutter is great! An optional tool for cutting the edges is a fluted pasta and pastry wheel.
Making the ravioli
I have used a ravioli mold as it's so quick (and pretty!) but you can use the dough and filling for any filled shape you like.
Storing the ravioli
My biggest tip for making a dish like this is to make the bacon and ricotta cheese ravioli ahead of time and freeze. I have a really handy guide on How to Store Ravioli. It's a great method of pre-blanching, drying and freezing.
It means if you are making this for guests or making ravioli for the first time, all the hard work can be pre-done the day, week or moth before. On the night you just have to boil them from frozen and make the sauce.
How to make the filling and creamy sauce
Full ingredient list and method is in the recipe card below.
ONE: Fry the bacon over a medium high heat until golden brown. Set aside to cool then chop.
TWO: Blend the bacon with the ricotta and black pepper. Season to taste with sea salt.
THREE: In a bowl or a piping bag, put the filling in the fridge until ready to use. It's easier to make filled pasta with cold ricotta fillings as it's more solid.
FOUR: Toast the mushrooms in a large skillet in butter and olive oil until golden brown. Cook the pasta in a large pot of salted water at this stage.
FIVE: Add the garlic and sage then the white wine to reduce, scraping any browned bits from bottom of pan.
SIX: Add the cream, you should only have a medium heat or lower. A very gentle simmer only.
SEVEN: Push the mushrooms to one side and add the grated parmesan cheese, letting it melt into the cream.
EIGHT: Allow the creamy parmesan sauce to gently bubble away for a few minutes to thicken. Add the cooked ravioli straight in and continue to gently bubble for another minute or so.
I test my recipes for two. The amount of pasta my pasta recipe makes is for four but I don't like scaling that recipe down. The filling will probably stretch to four and you can double the sauce easily.
Yes 100%! This sauce will be magic with any of your favorite store-bought ravioli.
Keep it simple, a nice leafy salad and some crusty bread to mop up the sauce will be perfect.
Want some other delicious pasta recipes to try?
If you want a little less hassle then make my Creamy Mushroom Pasta with Olives, it's a really popular recipe. For something equally creamy and delicious then try my Easy Cheese Pasta Sauce with Bacon And Thyme. My Creamy Sausage Pasta is also very high on the comfort food scale!
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made on my pasta dishes too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print