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5 from 10 votes

Bacon and Ricotta Ravioli in a Creamy Mushroom Sauce

This bacon and ricotta filled ravioli in a creamy mushroom sauce has date night or dinner party written all over it. Rich and delicious.
Prep Time2 hours
Total Time2 hours
Course: Filled Pasta
Cuisine: Italian Inspired
Keyword: mushroom ravioli, pasta, ravioli
Servings: 2 people
Author: Emilie Pullar

Ingredients

For the filling:

  • 1 tablespoon butter
  • 5 - 6 rashers streaky bacon
  • 250 g ricotta
  • ¼ - ½ teaspoon black pepper
  • Salt to taste

For the sauce

  • ½ tablespoon olive oil
  • 1 tablespoon butter
  • 160 grams mushrooms sliced
  • 3 garlic cloves finely chopped
  • 1 heaped tablespoon fresh sage leaves finely chopped
  • ⅓ cup white wine
  • ⅔ cup cream
  • 40 grams parmesan finely grated with a microplane or star side of box grater
  • ½ tablespoon lemon juice plus the zest to serve
  • Salt and pepper to taste
  • 1 heaped tablespoon fresh rosemary leaves to serve

Instructions

Make the filling

  • Fry the bacon in the butter over a medium-high heat until golden brown and crisp.
  • Set aside to cool then chop relatively finely and mix with the ricotta and pepper. I also add all thr fat left in the pan too, that's your call!
  • Put the filling in a piping bag or bowl in the fridge until ready to use.

Make the ravioli

  • Make the ravioli or filled pasta of your choice. Use my Ravioli Guide if you need but make any shape you like. See notes above for suggestions too. You could also use store bought ravioli!

Make the sauce

  • Heat the olive oil and butter in a large fry pan over medium high heat.
  • Add the mushrooms, toss them in the butter and oil then leave alone to brown 5 - 7 mins, turning once or twice.
  • Turn the heat down slightly then add the garlic and herbs and cook for a minute or so but don't let the garlic brown. Season with a good pinch of salt and pepper.
  • Add the wine and let it bubble for 2 mins or until slightly reduced.
  • Add the cream, giving it a good mix. You don't want it to boil, it should just be at a nice gentle simmer the whole time so turn heat to low if you need.
  • Move the mushrooms to one side of the pan and add the parmesan to the cream in a few lots, mixing in between each addition to let it melt.
  • Add the lemon juice and whisk in quickly.
  • Let it gently simmer for a few mins until it thickens slightly.
  • Taste for seasoning, I go pretty hard with pepper but you do you!
  • Add the cooked ravioli straight in and let it bubble away gently for a couple of minutes.
  • Serve with lemon zest and the fresh rosemary on top plus some freshly grated parmesan and black pepper. Don't skip these toppings, they finish the dish really perfectly.

Notes

  • Serving size. I generally test recipes for two but this can all easily be doubled for four. The pasta batch will feed four, I don't like scaling that recipe down to two.
  • Filling. Ricotta fillings are easier to work with when they have been in the fridge as it solidifies slightly and makes the ravioli easier to shape.