Wednesday, March 27, 2013
Ravioli with Pesto Bacon Mushroom Cream Sauce
I love Cassie's blog, I've said it 10,000 times, but here goes 10,001. It's just so real- some blogs are so beautiful and professional that I feel like I'm flipping through a professional cook book. While that's appealing and beautiful to look at it it's not my reality. I am a home cook, just trying to get a meal on the table for my family, often with a toddler clinging to me and wanting to "help." So when I want meals that I know are also made by a home cook that uses ingredients I love, I turn to Cassie. I knew I'd seen something with ravioli and mushrooms on her blog, so when I found myself with an abundance of both of those I turned to Cassie and was excited to try this. I made many changes based on what I had on hand and it came out wonderful. I added tomato paste because I wanted a depth of flavor to offset the soft/creamy taste of a pesto cream sauce. This was a hit. My mom was over the night I made it and she loved it even though she was skeptical, as did John who happily ate a huge serving and the leftovers. Total winner!
Source: Inspired by Cassie Craves
2 slices bacon
5 oz mushrooms, chopped
1 clove garlic, minced
1 tbsp tomato paste
1/2 cup pesto
1/2 cup light alfredo sauce
1 bag frozen cheese ravioli
1- In a skillet cook the bacon. Remove and set aside.
2- Add the mushrooms and garlic to the pan with the bacon drippings, stirring constantly, until the mushrooms are soft and the garlic is fragrant. Add the tomato paste and stir well until well mixed.
3- Add the pesto and alfredo sauce, stir well. Heat over medium heat 10 minutes, until the flavors are well incorporated.Meanwhile, cook the ravioli and drain once cooked.
4- Toss the ravioli into the sauce.
5- Chop the bacon and top each serving with a sprinkle of bacon and a sprinkle of parmesan cheese.